Ingredients

1 3/4 cups flour

1/3 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/8 tsp cloves

1/8 tsp ginger

1/8 tsp nutmeg

1/4 cup chilled unsalted butter

1/2 cup pure pumpkin

2 Tbsp low-fat buttermilk

1 large egg

1/2 tsp vanilla extract

Glaze

1 cup powdered sugar, sifted

1/4 tsp cinnamon

1 1/2 Tbsp milk

1 Tbsp unsalted butter, melted

1 Tbsp vanilla extract

Preparation

Preheat oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.

Whisk together pumpkin, buttermilk, egg, and vanilla in a small bowl; add to flour mixture and fold in just until incorporated. Use a floured bench scraper to scrape dough out onto prepared baking sheet; flour hands and pat dough into an 8-inch circle. Score into 12 wedges with floured bench scraper.

Bake 16 to 17 minutes, until golden. Cool 2 minutes on baking sheet, then carefully transfer to wire rack to cool before slicing into wedges. To prepare glaze, combine powdered sugar, cinnamon, milk, butter, and vanilla in a small bowl. Set rack with scones over a piece of wax paper and drizzle with glaze; let set before serving. If not serving scones immediately, store unglazed in an airtight container up to 2 days and glaze just before serving.