Pumpkin Scones

In a bowl, mix flour, sugar, baking powder, cinnamon, ginger and nutmeg. Cut butter into small pieces, add to flour mixture. Blend until mixture resembles small pea-like crumbles.

In a separate bowl, mix pumpkin puree and eggs. Add pumpkin mixture to flour mixture. Stir just util incorporated.

Use a medium-sized ice cream scoop and scoop batter onto a sprayed pan or a pan lined with parchment paper. Bake at 425ºF for 20–25 minutes.

To make the glaze, mix powdered sugar with 1 tablespoon of milk. Stir. Continue adding milk until desired consistency. Once scones are cooled, drizzle glaze over top.