Instructions

• Preheat the oven to 400°F (200°C) (180°C fan). Line a baking sheet with parchment paper.
• In a large mixing bowl, whisk together 2 1/2 cups (300 g) all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger.
• Add 1/2 cup (112 g) very cold unsalted butter, cubed, to the flour mixture. Cut the butter into the dry ingredients with a pastry cutter or two knives until the largest pieces are the size of peas. Set aside.
• In a separate bowl, whisk together 3/4 cup (170 g) pumpkin puree, 1/2 cup (100 g) light brown sugar, 1 large egg, and 1/4 cup (55 g) heavy cream until smooth and combined.
• Pour the wet mixture into the flour-and-butter mixture. Stir gently with a spatula or wooden spoon just until combined — the dough will be very wet and sticky. Do not overmix.
• Turn the dough out onto a well-floured surface. Sprinkle a little flour on top and, using floured hands, gently press and pat the dough into an 8-inch (20 cm) disc about 1 to 1 1/2 inches thick.
• Using a sharp knife dusted with flour, cut the disc into 8 equal wedges. Transfer the wedges to the prepared parchment-lined baking sheet, spacing them about 1 inch apart.
• Chill the shaped scones in the refrigerator while the oven finishes preheating (about 10–15 minutes). This firms the dough and helps the scones keep their shape.
• Remove the chilled scones from the fridge and brush the tops lightly with a little heavy cream.
• Bake the scones in the preheated oven for 12–15 minutes, or until a toothpick inserted into the center comes out clean and the bottoms are just lightly golden. Rotate the pan once halfway through baking if your oven has hot spots.
• Transfer the scones to a wire rack and allow them to cool completely before glazing.
• For the first glaze layer, place 2 cups of the powdered sugar into a bowl and add 4 tablespoons of the 4–5 tablespoons heavy cream called for in the ingredients. Whisk until smooth and spreadable. If the glaze is too thick, add up to 1 additional tablespoon heavy cream (use a total of up to 5 tablespoons) until you reach a spreadable consistency.
• Spoon or spread the first layer of glaze over the cooled scones. Allow this layer to set for about 10 minutes.
• To make the pumpkin spice drizzle, use the remaining glaze left in the bowl (if any). Whisk into it 1 tablespoon pumpkin puree and 1/4 teaspoon ground cinnamon until smooth. If that icing is too thin, thicken it by adding a little powdered sugar from the remaining 1/2 cup (up to the total 2–2 1/2 cups called for) a tablespoon at a time until you reach the desired consistency.
• Drizzle or pipe the pumpkin-cinnamon glaze over the scones once the first glaze layer has set slightly. Allow the drizzle to set before serving.