2 cups all-purpose flour7 tbsp granulated sugar1 tbsp baking powder½ tsp salt½ tsp ground cinnamon½ tsp ground nutmeg (OR USE 1tsp of allspice)¼ tsp ground cloves
¼ tsp ground ginger6 tbsp cold butter½ cup canned pumpkin3 tbsp half-and-half
1 large egg
Preheat oven 425 degrees. Cut butter into ½ inch cubes. Sift flour, sugar and spices together. Mix butter with dry ingredients until it resembles a cornmeal.
In small bowl whisk egg, half and half and pumpkin together. Gradually stir wet ingredients with dry. Turn out onto floured surface and knead two times. Form a round ball and flatten to ¾ of inch thick. Cut out triangles and place on parchment covered baking sheet. Bake for 18-20 minutes or until slightly brown.
2 tbsp minced crystallized ginger1 tsp ground ginger1 tsp vanilla3 cups powder sugar2 tsp milk
Whisk all ingredients together and drizzle on top of nice warm scones and serve!