For the Scones:
- 2/3 cup pumpkin puree
- 1/4 cup milk
- 1 egg
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 1/2 cup frozen butter, grated*
- 1/2 cup cinnamon chips
For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
Preheat oven to 425 degrees F and line baking sheet with parchment paper.
In a mixing bowl combine pumpkin, milk, egg, and vanilla. Set aside.
In another mixing bowl combine flour, sugar, baking powder, pumpkin spice, and salt. Add the butter and cut in with a pastry blender or two forks. Fold in the liquid ingredients until just combined and then mix in the cinnamon chips.
Empty dough onto a lightly floured surface and shape into a 10 inch disk. Cut like a pie into 8 wedges. Place wedges on lined baking sheet and bake for 14-16 minutes.
While baking, whisk the glaze ingredients together.
Let the scones cool for 5-10 minutes and then drizzle glaze on top.