Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper or silicone baking mat. Set it aside.

In a large bowl, combine the 2 C. flour, 1 1/2 Tbsp. brown sugar/sweetener blend and 1 Tsp. baking powder then mix until well blended. 

Add in the 4 Tbsp. butter until the mixture resembles the grainy texture of cornmeal. 

I used the whisk attachment on my stand mixture on a medium speed until the right consistency was reached. But you could also use the back of a knife or maybe even a food processor.

Add in the 3 Tbsp. milk, 1 egg, 1/2 C. pumpkin puree, 1/2 C. greek yogurt, 2 Tsp. vanilla, 1 Tsp. cinnamon, 3/4 Tsp. ginger, 3/4 Tsp. cloves, and 1/2 Tsp. nutmeg.  Combine together until a smooth dough has formed.

Yes, the dough will be very wet and sticky. 

Scoop the dough out onto a floured surface.

Form the dough into a half inch tall circle – about 6 inches across.

If the dough is too wet and difficult to shape, coat your hands with flour and knead the dough, adding in just a bit more flour until the dough is still soft, but easier to work with. 

Transfer the dough to the prepared baking sheet and carefully cut the dough into 8 wedges (as best you can anyway – they don’t need to be separated completely.) 

Place in the oven and bake for about 30 minutes, or until the edges are turning golden brown and the middle is set.

Remove from the oven and allow to cool slightly before transferring to a wire rack to continue cooling.

While you’re waiting, mix together the ingredients for each glaze separately. 

Once the scones have cooled, drizzle evenly with the vanilla glaze followed by the pumpkin spice glaze.

Cut and serve warm with butter or cream and a pumpkin spice latte!

Store leftovers in an airtight container in the fridge or in a slightly ajar container on the counter. The longer these babies sit, the softer they will become. That’s due to the moist pumpkin puree in there!