These flaky and buttery Pumpkin Scones are drizzled with a spiced glaze to make one seriously awesome breakfast that will start your day on the right foot!
Preheat the oven to 200C/400F and line a baking tray with grease proof paper/a silicone mat.
Place the flour, spices, baking powder and salt into a large bowl and stir briefly.
Add in the cubes of cold butter and then either use your fingers to rub the butter and flour together, or use a pastry cutter. You want a coarse breadcrumb texture.
Add in the pumpkin puree and eggs and mix with a wooden spoon until mixture comes together. Add in the milk 1tbsp at a time and stir until the dough comes together. It should be slightly sticky, but still a little crumbly.
Tip your dough onto a floured work surface and pat into a large round disc of dough, around 1/2 an inch thick.
Cut in half both ways, and then diagonally both ways to create 8 wedges.
Transfer the wedges to your prepared baking tray and place in the oven for 12-14 minutes, until they are very lightly golden and the top looks matte in the light of the oven. If you touch the top, they should feel firm on the top, but you should be able to feel them springing back too.
Leave to cool completely before glazing (alternatively, you can eat these without the glaze, still warm from the oven, they are SO good!) - Place the icing sugar, all spice and milk into a small bowl and mix until you have a smooth, thick paste.
Place the cooled scones on a wire rack with kitchen paper underneath it, then pour the glaze into a small Ziploc bag. Squeeze the mixture into one corner and then snip the very end of the corner off.
Drizzle the glaze over all the scones and leave to set for 10 minutes.
Pumpkin Scones will keep in an airtight container, unglazed and at room temperature for 5 days, with the glaze, for 3 days.
You can serve them at room temperature, or warmed in the microwave for 30 seconds.