In a bowl, add the flour, baking powder, baking soda, salt and spices. Mix well.
Add the light brown sugar and work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
Then add the liquid ingredients: pumpkin puree, cream and the egg. Mix until just combined.
Line a baking sheet with parchment and set aside. Preheat oven to 375 degrees.
You can then transfer the dough to a floured surface and lightly form into a square shape. Using a knife or bench cutter, cut into 8 wedges.
For best texture and for the scones to rise when you bake them, freeze for 30 minutes before baking. This will give the dough time to rest and the butter to cool down for a nice flaky scone.
Bake for 20 to 25 minutes, until golden brown. While the scones are baking, make the Molasses Glaze.
In a small bowl, add the powdered sugar, molasses, maple syrup and milk. Whisk well until there are no lumps. Set aside or store in a zip-lock until scones have cooled after baking.
Serve scones warm with the Molasses glaze drizzled on top. Enjoy with your favorite tea or coffee!
