Spiced Pumpkin Scones

Ingredients:
2 cups all purpose flour
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 tsp ground ginger
3/4 tsp ground cloves
1/2 tsp ground nutmeg
8 Tbsp cold unsalted butter
1/2 cup pumpkin puree
1 Tbsp Molasses
3 Tbsp half and half
1 large egg
2 tsp vanilla

Sugar Glaze:
1 cup powdered sugar, sifted
1-2 Tbsp half and half
OR
Spiced Glaze:
1 cup powdered sugar, sifted
1 Tbsp pumpkin puree
1/8 tsp cloves
1/8 tsp nutmeg
1/8 tsp ginger
1/4 tsp cinnamon
1-2 Tbsp half and half

Directions:
Heat oven to 400.  Line baking sheet with parchment paper. 
Whisk flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together until blended.  Cut the butter into small cubes then scatter over the flour mixture.  Use a pastry cutter to cut the butter into the flour until the mixture resembled course cornmeal with a few pea sized bit of butter. 
In a separate bowl, whisk the pumpkin puree, molasses, half and half, egg and vanilla extract until blended.  Stir into the flour and butter mixture until a soft dough forms.  Transfer the dough to a floured surface and knead together 3-4 times until it comes together.  Pat the dough into a 10x7 inch rectangle with a rolling pin.  Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making 8 rectangles.  Cut each rectangle into two triangles, making 16 scones.  Transfer scones to baking sheet and bake for 10-15 minutes until a toothpick comes out clean.  Cool completely.

Glaze:
Mix sugar and half and half.  Stir and judge consistency.  If glaze will slowly drizzle it is the right consistency.  Add a little half and half until you have the right consistency to glaze the scones.