Directions

1. Preheat oven to 425 degrees. Prepare a parchment lined baking tray.

2. In a bowl whisk together chilled pumpkin puree, half & half, egg, vanilla extract and maple syrup. Set aside in the fridge.

3. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves and light brown sugar, until well blended. If you don't have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter. Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.

4. Pour liquid mixture into well in flour butter mixture. Stir mixture with your hands to incorporate, then press together in bowl or on floured countertop to bring mixture together and shape it into an even 8-inch round. Using a large flour dusted knife, slice into 8 equal wedges.

5. Transfer scones to the lined baking sheet. Bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes before spreading with glaze.

Glaze

1. In a mixing bowl whisk together powdered sugar, spices and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick). Spoon and spread mixture scones to evenly coat tops. Let glaze set at room temperature.