2 cups all-purpose flour
7 tbsp granulated sugar
1 tbsp baking powder
½ tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
6 tbsp cold butter
½ cup pumpkin puree
3 tbsp half-and-half (a mixture of half cream and half milk)
1 large egg
1 cup plus 1 tbsp icing sugar
2 tbsp milk
Heat oven to 220'C and prepare a baking tray.
Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl and use a fork to cut butter into the dry ingredients until crumbly.
In a separate bowl, whisk together pumpkin, half and half and egg. Fold wet ingredients into dry ingredients until a dough is formed.
Pat out dough on a floured surface and form into a thick (1 inch) rectangle. Cut into 12 triangular slices of dough and place onto baking sheet.
Bake for 14-16 minutes before removing from oven and placing on wire rack to cool.
Mix all ingredients for glaze together and drizzle over each scone when cooled.