Starbucks Copycat Pumpkin Scones

Instructions

1. Preheat the oven to 425°F. Spray a baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that.
2. In a medium bowl, whisk together dry ingredients- flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
3. In a large bowl, whisk together the pumpkin, half and half cream and egg.
4. Use a pastry cutter or two knives to cut the butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).
5. Add the dry ingredients to the pumpkin mixture and stir until the dough comes together. The dough will be wet- just go ahead and sprinkle a little more flour into the dough until it's easier to handle (you'll be working in 1/4 to 1/3 cup additional flour to get the right consistency). Remember, you want it to be somewhat sticky, and that's okay- but you also don't want it to stick to the baking sheet. Pat out the dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 5-inches wide. Use a large knife or a pizza cutter to slice the dough in half horizontally. Cut 5 triangles on one side and 5 on the other. Gently pull the triangles apart, leaving about ½-inch space between each one.
6. Bake 14 to 16 minutes on the prepared baking sheet. The scones should begin to turn light brown.
7. When the scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for the icing.
8. Prepare the icing by whisking the icing ingredients together in a medium bowl. Whisk until smooth. Spoon the icing into a zip baggie and snip the corner. Squeeze the baggie and drizzle the icing over each scone and allow the icing to set before serving.