Preheat your oven to 400 degrees, and then remove the frozen butter from the freezer.

 

Combine the flour, baking powder, cinnamon, cloves, ginger, nutmeg, baking soda, and salt in a large bowl. Then add the butter and use your hands to work the butter into flour until is broken into small, coarse bits.

 

Then in a separate bowl whisk the pumpkin, milk, egg, and vanilla together, and add it to the flour mixture. Use a wooden spoon to combine the dough until it forms a soft dough ball.

 

Transfer the dough onto a floured surface and knead 5-10 times until the dough comes together. Shape it into a 1-inch thick disc with your hands. Then use a floured knife or bench scraper and cut it in half, then cut each half into 4 triangles. The scones will be sticky but that’s okay.

 

Line a baking sheet with a Silpat or parchment paper and then transfer the scones onto the sheet making sure they do not touch. Bake for 10-12 minutes or until a toothpick is inserted and comes out clean.

 

While the scones back, mix up both glazes in separate bowls. Then let the scones cool for at least 10 minutes on a wire rack before spooning the glaze over the scones and then drizzling the spiced glaze over the top. You’re ready to enjoy the pumpkin scones once the glazes have set.