2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup cold unsalted butter
1 cup canned pumpkin puree
1/4 cup milk
1 teaspoon vanilla extract
1 cup powdered sugar (for glaze)
1 teaspoon pumpkin pie spice (for glaze)
Preheat your oven to 400°F (200°C).
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined.
Cut the cold butter into small cubes and add it to the flour mixture. Blend until the mixture resembles coarse crumbs.
In a separate bowl, combine the pumpkin puree, milk, and vanilla extract. Pour this mixture into the flour mixture and stir until just combined.
Turn the dough out onto a lightly floured surface. Gently knead it a few times, then shape it into a disk about 1 inch thick. Cut it into wedges or use a round cutter.
Chill the formed scones in the refrigerator for about 15 to 30 minutes before baking.
Place the chilled scones on a parchment-lined baking sheet. Bake for 15-18 minutes or until golden brown.
While the scones cool, prepare the glaze by whisking together the powdered sugar, milk, and pumpkin pie spice until smooth.
Drizzle the spiced glaze over the cooled scones and allow the glaze to set for a few minutes before serving.
Serve warm or at room temperature.
