Preheat oven 200c/400f
4 ½ cups flour- plus more if dough is too wet
½ cup brown sugar
4 teaspoons baking powder
2 ½ teaspoons cinnamon
¼ teaspoon clove
¼ teaspoon nutmeg
¾ teaspoon ginger
½ teaspoon baking soda
½ teaspoon salt
1 cup cold butter(2 sticks)-cut into small pieces
1 ¼ cups cooked pumpkin-canned is great
½ cup milk
2 cups confectionary sugar
3 tablespoons milk
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
In a large bowl combine dry ingredients.
Cut butter into dry mixture using your fingers(or the cuisine art) until mixture resembles wet sand.
In a separate bowl, whisk the eggs. Add the pumpkin and milk.
Add dry ingredients and mix until just combined. Be mindful not to over mix. If mixture is too wet add more flour a little at a time until the dough comes together.
Turn onto a floured surface and knead. Do not over knead, just until mixture comes together.
Divide dough in half. Pat each portion into a circle and cut into eight wedges.
Place wedges on baking sheet.
Repeat this step with the other remaining half of dough.
Bake at 400° for 12 minutes or until golden brown.
Let rest for 10 minutes.
Prepare glaze by combining all ingredients together and beat until smooth.
Dip tops of scones in glaze by holding scone upside down and dipping the entire top in glaze.
Set aside for 5 minutes to dry, redip , dry and serve.