Delicious for fall or any season!   I love these with a big old cup of coffee.
Ingredients for dough - Makes 6
2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg, slightly beaten
1/2 cup cooked fresh pumpkin or unsweetened canned
3 tablespoons half and half or heavy cream
6 tablespoons cold butter, cut into 1/2 inch pieces
Ingredients for glaze
1/2 cup powdered (confectioner's) sugar, whisk or sift
1 tablespoon milk or cream
1/4 teaspoon cinnamon
pinch ground nutmeg
Steps
  1. In a large mixing bowl, whisk together:  flour, sugar, baking powder, salt, and spices.
  2. Place pumpkin, beaten egg, and cream in another bowl and stir together.
  3. In a separate bowl, place the egg and beat it slightly.  Add pumpkin and cream and stir together until mixed well. 
  4. If you have a food processor - use it for this step.  Use a pastry cutter, fork, or knife to cut the cold butter into the flour.   Cut together until it's the consistency of crumbs.  
  5. Stir the pumpkin mixture into the dough until just mixed.  Shape it into a ball inside the bowl.  
  6. Roll out the dough on a floured surface until it's about a 9-inch x 2-inch rectangle and 1-inch thick.  
  7. Cut the rectangle into 3 squares and then cut the squares (diagonally) into 6 triangles. 
  8. Place dough triangles on a greased and floured cookie sheet.
  9. Bake in a preheated 425° F oven for about 15 minutes until golden brown. 
  10. Cool for 5 minutes on the cookie sheet and 15 on a wire rack.
  11. While scones are cooling, make the glaze by whisking or beating the powdered sugar, cream, and spice until smooth.  
  12. Drizzle glaze on scones in a pattern or spread with a spatula to completely coat.  Let dry before eating - or not!​