Pumpkin Scones

Directions

1. Heat your oven to 425°F and line two baking sheets with parchment. In a large bowl, combine 2 2/3 cups flour, 1/2 cup sugar, 2 teaspoons baking powder, 1 tablespoon pumpkin pie spice, and 1/2 teaspoon salt. Cut in 1/2 cup cold butter using your fingers, two forks, or a pastry blender until the mixture resembles coarse crumbs with pea-sized butter pieces.
2. Whisk together 2/3 cup canned pumpkin and 2 of the eggs in a medium bowl until smooth. Pour the wet ingredients into the dry mixture and stir until a dough forms. Turn the dough out onto a floured surface, divide it in half, and shape each half into a round disc about 5 inches across. Slice each disc into 6 equal wedges and arrange them on the prepared baking sheets about 1 inch apart.
3. Beat the remaining egg with 1 tablespoon water. Brush this egg wash over the tops of the scones, then sprinkle generously with coarse sugar. Place the scones in the freezer for 30 minutes.
4. Bake the scones until they are golden brown and a toothpick inserted into the center comes out clean, about 20 to 22 minutes. Let them cool on a wire rack.
5. While the scones cool, prepare the glaze: in a medium bowl, whisk together 1 cup powdered sugar, 2 tablespoons heavy cream, 1 teaspoon pumpkin pie spice, and 1 teaspoon vanilla extract. Drizzle the glaze over the cooled scones and serve.