These Glazed Pumpkin Scones are beautiful and delicious, pumpkin puree keeps them moist, and they get topped with two different glazes, for a pretty finish.
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, cloves, ginger, nutmeg, baking soda and salt. Use a pastry blender to cut butter into dry ingredients until mixture resembles coarse meal. In a small bowl, whisk together the pumpkin puree, egg, milk and vanilla. Add to the dry ingredients; mix just until combined.
Dump mixture out onto the parchment paper and shape into an 8-inch round, about 1/2-inch tall. Use a flour-dusted knife to cut into 8 even wedges. Space evenly on the baking sheet. Bake for 12 – 15 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes. 
While scones are cooling, make the glazes. In a small bowl, whisk together the powdered sugar and milk for the white glaze. In a separate bowl, whisk together the powdered sugar, milk, cinnamon, cloves, ginger, and nutmeg to make the spiced glaze.
Spoon white glaze over the scones and let sit for 5 minutes or until set. Drizzle on the spiced glaze and let it set for 5 minutes. 
Glazed Pumpkin Scones
Makes 8
2 cups flour
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon baking soda
¼ teaspoon kosher salt
1 stick unsalted butter, cold and cubed
½ cup pumpkin puree
1 egg
3 tablespoons milk
1 teaspoon vanilla
White Glaze
1 ¼ cups powdered sugar
2 tablespoons milk
Spiced Glaze
1 cup powdered sugar
¼ teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
Pinch nutmeg
1 ½ tablespoons milk
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, cloves, ginger, nutmeg, baking soda and salt. Use a pastry blender to cut butter into dry ingredients until mixture resembles coarse meal.
In a small bowl, whisk together the pumpkin puree, egg, milk and vanilla. Add to the dry ingredients; mix just until combined.
Dump mixture out onto the parchment paper and shape into an 8-inch round, about 1/2-inch tall. Use a flour-dusted knife to cut into 8 even wedges. Space evenly on the baking sheet. Bake for 12 – 15 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes.
While scones are cooling, make the glazes. In a small bowl, whisk together the powdered sugar and milk for the white glaze. In a separate bowl, whisk together the powdered sugar, milk, cinnamon, cloves, ginger, and nutmeg to make the spiced glaze.
Spoon white glaze over the scones and let sit for 5 minutes or until set. Drizzle on the spiced glaze and let it set for 5 minutes.
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