1 3/4 c. flour
4 tsp. baking powder
1/4 c. sugar
1/4 c. brown sugar (not packed)
2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 c. cold butter
1 1/4 c. canned pumpkin

Icing:

1 tbsp. butter
1 tbsp. milk
1 tsp. vanilla
1 c. sifted powdered sugar

Mix first seven ingredients together. Cut in cold butter with a pastry mixer until the butter is mixed in and in tiny chunks like small peas. Add pumpkin and mix. The ingredients will not combine completely when you mix them with a spoon. (After you've mixed it a little with a spoon, use hands and work the mixture in a bowl until it's nearly all combined.) Turn the mixture out onto a baking sheet and shape into a circle, about 1 inch thick. Cut into eight pie shaped pieces, slightly separating them with the knife.

Bake at 435°F until done (or 400 convection). Remove from baking sheet and place on cooling rack. While the scones are baking, prepare the icing by heating the butter, milk and vanilla in the microwave for approximately 30 seconds (until butter is melted). Add powdered sugar and whisk. (If it's too thick, add a tiny bit more milk.) Drizzle the glaze on the cooling scones.