FYI, I send a batch of these to my brother and to a dear friend in the mail. They held up well if you seal them first and pack them in bubble wrap or styrofoam popcorn.
2 cups all-purpose flour
7 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
6 tablespoons cold butter
1 cup plus 1 tablespoon powdered sugar
2 tablespoons whole milk
1 cup plus 3 tablespoons powdered sugar
2 tablespoons half and half cream
1/4 teaspoon ground cinnamon
pinch ground ginger
1. Preheat oven to 425 degrees F.
2. Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon and 1/4 teaspoon ginger in a large bowl.
3. In a separate medium bowl, whisk together pumpkin, half-and-half, and egg.
4. Cut butter into cubes then add it to the dry ingredients. Mix with your hand, rubbing the butter in until it is the texture of cornmeal or coarse sand.
5. Fold wet ingredients into dry ingredients, then form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick disk. Vut it into eight triangles, like a pizza, and separate them a bit so they can spread.
6. Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown. Watch them, they burn quickly near the end!
7. While scones cool, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed. Mix until smooth.
8. When scones are cool, use a brush to paint a coating of the glaze over the top of each scone.
9. As that white glaze firms up, prepare spiced icing by combining ingredients in another medium bowl with an electric mixer on medium speed. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.