Preheat oven to 400 degrees and grease a cookie sheet or line it with parchment paper.
In a large mixing bowl combine all dry scone ingredients. Then, with clean hands – this is a perfect job for little ones who want to join you in the kitchen – massage cold butter cubes into the dry ingredients. The goal is to create a sand texture.
To the scone mix add pumpkin, milk, egg, and vanilla. Mix well.
Flour the counter well and roll the dough into a rectangle shape that is approximately one inch thick. With a pizza cutter, divide into four rectangles. Then cut those into triangles so you have eight scones. Or, 16 if you prefer mini scones
Transfer scone dough triangles onto the baking sheet and bake for 10-12 minutes.
While the scones bake, prepare the glazes. In one mixing bowl, whisk 1 cup powdered sugar and 2 tablespoons of milk. In a separate mixing bowl whisk 1/2 cup powdered sugar, spices, and 1 tablespoon of milk. This gives you a heavy pour of plain glaze for each scone and a drizzle of spiced glaze zig zagged on top of that.
When the scones are done, remove from the oven and transfer to a cooling rack for at least 10 minutes. Add glaze, allow it to set, and then serve … with a creamy coffee or a steamed milk for little ones who would like their own “coffee”.