Pumpkin spice scones - Canada Agriculture and Food Museum

Ingredients

• 2 ¼ cups (560 mL) all-purpose flour
• 2 tsp (10 mL) baking powder
• ¼ tsp (1 mL) baking soda
• ½ tsp (2.5 ml) salt
• 1 tsp (5 mL) ground cinnamon
• ½ tsp (2.5 mL) ground nutmeg
• ¾ tsp (3.5 mL) ground ginger
• ¾ tsp (3.5 mL) ground cloves
• ¼ cup (60 mL) brown sugar
• ½ cup (125 mL) unsalted butter, very cold and cubed
• ½ cup (125 mL) pumpkin puree
• 3 ½ tbsp (52.5 mL) whipping cream, 18% or 35%
• 1 egg
• 1 tsp (5 mL) vanilla extract
• 1 tbsp (15 mL) molasses
• 1 cup (250 mL) icing sugar
• 2 ½ tbsp (37.5 mL) milk
• ¼ tsp (1 mL) ground cinnamon
• 1/8 tsp (0.5 mL) ground nutmeg
• 1/8 tsp (0.5 mL) ground ginger