Harvest Pumpkin Spice Scones

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• Harvest Pumpkin Spice Scones
• 16 servings
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• 41/2 cups  flour
• 1/2 cup packed brown sugar
• 4 teaspoons baking powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cold butter
• 2 eggs
• 1 1/4 cups canned pumpkin
• 1/2 cup milk
• 2 tablespoons cream
• for glaze
• 1/2 cups powdered sugar
• 3 tablespoons cream
• 1/4 teaspoon cinnamon
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• Combine first nine ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk  eggs, pumpkin and milk. Stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8 inch circle; cut each into eight wedges. Separate wedges and place 1 inch apart on ungreased baking sheets. Brush with cream. Bake at 400° for 15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm and enjoy!