2 cups all-purpose flour
1/2 cup pumpkin puree
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup cold butter
1/3 cup milk
1 egg
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, mix pumpkin puree, milk, and egg until fully combined.
Pour the wet ingredients into the dry mixture and stir gently until just combined.
Transfer dough onto a floured surface and shape into a circle about 1 inch thick. Cut into wedges or use a cookie cutter.
Place the scones on the prepared baking sheet and brush tops with a little milk if desired.
Bake for 15-20 minutes until golden brown and a toothpick comes out clean.
Prepare the spiced glaze by mixing powdered sugar, a pinch of cinnamon, and milk until drizzle consistency.
Let the scones cool slightly before drizzling the glaze over the top.