Gluten-Free Pumpkin Scones

1. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, salt, ginger, cloves, allspice, and nutmeg.
2. Add the cubed butter and cut in with a pastry cutter until the butter is dispersed and only pea-sized chunks remain. You can also use your fingertips to rub the butter into the flour.
3. In a separate bowl, whisk together the pumpkin puree, cream, and vanilla extract. Add to flour mixture and fold in until the dough starts to come together; it will still be crumbly at this point. 
4. Use your hands to finish bringing the dough together into a ball, adding more cream sparingly if it seems too dry. The dough should be soft but not sticky. Transfer to a parchment-lined baking sheet and press into a round disk about 1” thick. Place in the freezer to chill for 1 hour.
5. Towards the end of the chilling time, preheat your oven to 400ºF with a rack in the center position. Remove the chilled scones from the freezer and slice into 8 equal pieces (like you would a pizza). Space the scones apart on the baking sheet.
6. Bakes in preheated oven for 15-20 minutes, until scones are puffy and tops no longer appear glossy or wet. A toothpick inserted into the center of one should come out clean. Cool on pan over a wire rack for about 15 minutes. Then, transfer scones directly to the cooling rack and let cool to room temperature before glazing.

Glaze

1. Melt the butter in a small microwave-safe bowl. Whisk in the maple syrup and vanilla extract.
2. Add confectioner’s sugar, cinnamon, and salt. Whisk until smooth. Add the cream, mixing in just enough for the glaze to drizzle slowly down from the whisk when lifted. 
3. Spoon glaze over cooled scones, spreading it over the tops and letting it drip down the sides. Let set before serving.