Better-Than-Coffeeshop Pumpkin Scones

• Dough:
• 4 cups all-purpose flour
• 3/4 cup white sugar
• 3 tablespoons white sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 3/4 cup cold butter
• 1 cup canned pumpkin
• 2 large eggs
• 6 tablespoons milk
• Icing:
• 1 (16 ounce) package confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pinch ground cloves
• 1 pinch ground ginger

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. Combine flour, 3/4 cup plus 3 tablespoons white sugar, baking powder, salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon ginger in a food processor. Add butter 1 tablespoonful at a time; mix until dough is crumbly.
3. Whisk pumpkin, eggs, and 6 tablespoons milk together in a bowl. Fold pumpkin mixture into dough in the food processor; blend until a dough forms.
4. Shape dough into a ball and pat out on a lightly floured surface. Split the dough in half repeatedly to make 12 equal portions. Shape portions into pie-shaped pieces by hand, about 3/4-inch thick each. Place scones onto the prepared baking sheet.
5. Bake in the preheated oven until light brown, about 15 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
6. Combine confectioners' sugar, 1/4 cup milk, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 pinch cloves, and 1 pinch ginger in a bowl. Mix until smooth. Drizzle icing over scones in a zigzag pattern. Let dry before serving, about 1 hour.

allpurpose, white sugar, white sugar, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, ground ginger, cold butter, pumpkin, eggs, milk, icing, sugar, milk, ground cinnamon, ground nutmeg, ground cloves, ground ginger

Taken from www.allrecipes.com/recipe/261155/better-than-coffeeshop-pumpkin-scones/ (may not work)