Pumpkin Cinnamon Roll Scones

Instructions

1. In a large bowl combine the flour, sugar, baking powder, salt, and spices.
2. Add the cold butter chunks and use your hands to smash each cube flat. Continue tossing the dough gently making sure all the pieces are smashed. (you could also use a pastry cutter or two knives to break the butter up.)
3. Make a well in the middle of the bowl and add the pumpkin and cream. Use a spatula or wooden spoon to moisten the ingredients and then use floured hands to knead everything into a scraggly dough.
4. Turn the dough onto a floured surface and knead a few times until it comes together and the dry bits
5. Flatten the dough into a rectangle and roll out to about 9x13, trying to keep it as smooth and even as possible. Make sure the surface is floured and your dough isn't sticky.
6. Combine the cinnamon and sugar and sprinkle it evenly over the dough.
7. Fold the top 1/4 over, and then fold 2 more times until you have a long and thin rectangle of dough.
8. Cleanly cut the dough once down the middle, then into quarters, and finally each quarter diagonally to make 8 scones.
9. Transfer them to a cookie sheet and pop it into the freezer while the oven preheats to 375F. (You can place them on a plate if a cookie sheet won't fit.)
10. Bake for 18-20 minutes or until golden with the tops feeling firm. Cool on a wire rack.
11. Prepare the glaze by stirring all the ingredients together. Drizzle over the warm scones and enjoy!