Pumpkin Spice Scones

Dough: 1/2 cup canned pumpkin 3 Tbsp half-and-half (milk works) 1 large egg 2 cups flour 1/4 cup + 3 Tbsp sugar 1 Tbsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/4 tsp ginger 6 Tbsp cold buter, cut into 1-inch cubes Glaze: 1 cup + 3 Tbsp powdered sugar 2 Tbsp milk 1/4 tsp cinnamon 1/8 tsp nutmeg pinc of ginger pinch of cloves Spray two baking sheets or line with parchment paper. Preheat oven to 425 degrees Farenheit. In a medium bowl, whisk together the pumpkin, half-and-half, and egg. Set aside. In a large bowl, sift together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the cubed butter on top. Cut together using a fork or pastry cutter until it is the consistency of coarse cornmeal. Gradually fold in the pumpkin mixture into the flour mixture, using a rubber spatula, wooden spoon, or your hands. make sure all dry ingredients have been moistened well. on a well floured surface, flatten and form the dough inot a 12x4x1 rectangle. Using a knife or pizza cutter, divide the rectangle into 3 equal pieces then cut each piece into four smaller triangles by marking an "x" through them. Place scones on sheet and bake for 13-15 mins or just light brown. Remove to cooling rack and let cook before icing. For the icing: mix all ingredients together.