2 Cups All-Purpose Flour
7 Tablespoons Granulated Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Ginger
¼ Teaspoon Ground Cloves
6 Tablespoons Cold Butter, cut into cubes
1/2 Cup Canned Pumpkin Puree
3 Tablespoons Half-and-Half
1 large egg
1/3 Cup Chopped Pecans
1 Cup + 4 Teaspoons Powdered Sugar
2 Tablespoons Half-and-Half
¼ Teaspoon Pure Vanilla
Preheat oven to 425 degrees
In a food processor, combine the flour, sugar, baking powder, salt, and spices. Pulse 4 or 5 times. Next add the cold butter and pulse until the flour mixture is coarsely ground (Note: The butter should be about the size of small peas.) Pour the flour mixture into a large bowl and set aside.
In another bowl, combine the pumpkin, half-and-half, and egg, whisk until well combined. Pour the pumpkin mixture into the dry ingredients. Using a spatula, fold the mixture together just until most of the flour is absorbed. Finally, add the pecans and continue to fold the dough over itself until the remaining flour is absorbed and the pecans are well distributed. The dough should be slightly sticky. Cover the bowl with saran wrap and refrigerate for about 15 minutes.
Dust a board, or clean counter top, with flour. (Note: This is going to keep the dough from sticking.) Flour your hands. Place the refrigerated dough onto the floured surface. Pat the cold dough out into an 8-inch disk and it should be ½-inch thick. Cut the disk in half and then cut each half into 4 wedges.
Place the scone wedges onto a baking sheet lined with parchment paper (or spray the baking sheet with baking spray). Brush each wedge with half-and-half. Bake at 425 degrees for 15 to 16 minutes.
Meanwhile, make the icing. Combine the powdered sugar, half-and-half, and vanilla in a bowl and whisk until smooth. Set it aside to slightly thicken.
Once the scones are done, allow them to cool on the baking sheet for about 45 minutes. Then drizzle each scone with the icing. Allow the icing to set for 5 to 10 minutes.