Preheat the oven t0 350 F or 180 C and line a cookie tray with parchment paper.

In a bowl using a pastry blender/fork, or in a food processor, blend together the flour, baking powder, salt, cinnamon, nutmeg, cloves/allspice and ground ginger until the mixture resembles bread crumbs.

In another small bowl, mix together the pumpkin purée (see note on how to make it), heavy cream and egg.

Slowly add the wet ingredients to the flour/spice mixture until the dough comes together into a ball. Add a little more flour if necessary.

Tip the ball onto a floured surface and pat gently to 1/2 inch thickness. Using a pizza cutter or knife, cut the dough into the desired shapes (for triangles, cut first vertically, horizontally, then diagonally both ways like a pizza).

Bake for 14-15 minutes or until the tops of the scone begin to turn golden brown.

Cool almost completely before glazing.

To make the glaze, combine the sugar and vanilla. Add the milk tablespoon by tablespoon until it reaches your desired thickness. I find that 4 tbsp is perfect for me, but you might need more or less depending on how you like it.

You can also make a drizzle as pictured, by removing around 1/3 of the glaze from the bowl and mixing it with cinnamon and nutmeg. I usually add 1/4 cup more of powdered sugar to thicken the drizzle so that it holds its shape (you could also start by making a thick glaze overall and then thinning out the leftover white glaze).

To finish the scones, dip them face-side up into the white glaze. You can also use a knife to slather on some of the glaze. Let the glaze drip down the sides of the scone and solidify slightly before drizzling.

To drizzle, place the cinnamon-nutmeg flavored glaze in a ziplock bag and snip of a corner (make sure it is a very small hole!). Drizzle the scones with the cinnamon glaze and serve warm. Let the drizzle harden before placing them in a container.

These last 3 days when stored in an airtight container at room temperature and longer in the fridge without the glaze. You can also freeze them for 1-2 months.