1 1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon pumpkin spice
2 tablespoons unsalted butter, cold
1/4 cup canned pumpkin puree
1/3 cup heavy cream
For the glaze:
1/3 cup powdered sugar
1/2 teaspoon pumpkin spice
1-2 tablespoons heavy cream
First! Preheat the oven to 400...
In a medium bowl, stir together the flour, sugar, salt, baking soda, baking powder, and pumpkin spice.
Dice the butter and add it to the flour mixture. Work the butter into the flour mixture until it's evenly distributed and smaller than peas. Use two knives, a pastry cutter, or your hands.
Next, add the pumpkin and heavy cream in a small bowl and whisk together. Pour this on the flour mixture and stir until a shaggy dough forms. Don't overmix, but incorporate things well.
Scoop the dough out, place it on the baking sheet, and use the warmth of your hands to make it stick together into a circle.Shape the dough into a disc 5" in diameter.
Slice the dough circle into 4 even pieces. Brush each piece with extra heavy cream.
Bake for 16-19 minutes, until a toothpick inserted comes out clean and the scones are lightly brown on the edges.