These scones are divine!  Cakey and tender, they remind me of the scones that Starbuck's sells.  The glaze on top is the best!  It has all the right spices for a Fall treat - cinnamon, nutmeg, cloves and ginger.  I'll tell you a secret about them too...they freeze really well.  I made them a week or two ago, glazed them and then wrapped them individually in plastic wrap.  I put them all in a plastic freezer bag and popped them in the freezer.  Take one out and microwave it for 30-40 seconds, and there you have it, a delicious and quick breakfast treat. 

Pumpkin Scones
Source:  very lightly adapted from Brown-Eyed Baker
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For the Scones:
2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

For the Spiced Glaze:
 1 1/4 cup powdered sugar
2 Tablespoons milk
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a food processor.  Pulse until combined.  Add butter and pulse mixture until it is crumbly and no chunks of butter are obvious; set aside.
3. In a separate bowl, whisk together the pumpkin, half-and-half and egg.  Add dry ingredients to bowl and fold together until the dough just comes together.  Pat out dough onto a lightly floured surface and form it into a 1-inch thick circle. Use a large knife or a pizza cutter to slice the dough into 8 equal wedges. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
4. To make the spiced glaze, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).