For the scones, preheat oven to 400ºF. In a large bowl, mix flour, baking powder, baking soda, 1 tsp cinnamon, nutmeg, ginger, and brown sugar. Add extract, pumpkin puree (save 1 tbsp) and butter and blend using a fork
Lightly flour a flat surface then knead dough with your hands into a round shape, 1 inch thick. Cut into 8 triangles
Add scones to a parchment lined baking sheet and bake for 15 minutes
While scones are baking, in a small bowl, create icing by mixing 1 cup of powdered sugar and milk until thick enough to spread
For the pumpkin drizzle, in a separate small bowl, mix ½ cup of powdered sugar, 1 tbsp pumpkin puree, syrup, and ½ tsp cinnamon. Scoop and add to a sealable bag
Remove scones from oven and let cool. Spread icing on top of each scone
Cut the corner of the sealable bag and squeeze pumpkin drizzle on top of the white icing. Bon appetite!
