Pumpkin Scones are a delicious way to add some fall flavor into this traditional pastry. Plus, the Cinnamon glaze adds a perfectly spiced, sugary topping!
Preheat oven to 425 degrees F. Line a large baking pan/cookie sheet with parchment paper and cover well with non-stick cooking spray. Place aside.
In a large bowl, add all dry ingredients, flour through salt. Mix well.
Take your cold butter and cut into small pieces about 1/4 inch. Add to the flour mix and stir to coat the butter. Then using your hands, squeeze the butter with your fingers into the flour mixing until you get coarse crumbs.
In a separate bowl, add pumpkin puree and heavy cream and whisk until well combined.
Pour liquid mixture into flour mixture and stir until a dough forms into a ball. It's ok if it's not perfect, you do not want to overmix the dough.
Roll the dough out on to the prepared baking sheet. Shape it into a rectangle about 3/4" thick. The edges do not need to perfect.
Cut the rectangle in half horizontally (from side to side). Then cut in half vertically (from top to bottom). You now will have 4 squares. Cut each square diagonally (from top corner to inner corner). leaving you with 2 triangles. Repeat on next 3 squares.
Space them out a bit and bake for 10-12 min.
In a small bowl, combine powdered sugar and cinnamon and stir. Then add milk one tablespoon at a time until you get a smooth, liquid consistency that is pourable but not runny. Once the scones cool, top with glaze.
If you would like to make more scones that are a smaller size, slice the dough into 3 even sections vertically and horizontally, instead of 2. Then continue with diagonal cuts.