Best Old-Fashioned Pumpkin Scones

Preheat the oven to 375°F (190°C).

In a large bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, ginger, cloves, salt, and baking powder.

Using a pastry cutter or your fingertips, cut the butter into the flour mixture until you have a coarse crumbly texture.

In a separate bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until a dough forms. Do not overmix.

Turn the dough out onto a lightly floured surface and knead gently a few times.

Pat the dough out into a circle, about 1-inch thick, and cut into 8 wedges.

Transfer the scones to a baking sheet lined with parchment paper.

If desired, sprinkle the scones with coarse sugar.

Bake until the scones are lightly golden.

While the scones are baking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Remove the scones from the oven and let rest for 5 minutes.

Drizzle the glaze over the top of the scones and let set for a few minutes before serving.