• Preheat oven to 400℉. Gather all your ingredients and have them close at hand for use. Chop 1/2 cup English walnuts.

Make the Scones

• In a medium bowl, mix together 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon cloves.
• Using a blending fork or your fingers, cut in 1/2 cup butter until mixture is crumbly.
• Add 3/4 cup pumpkin puree, 1/4 cup half and half cream and half, 1 large egg, and 1/2 cup English walnutshopped English Walnuts. Stir into flour mixture and work together until completely mixed.
• Pat out onto a floured surface. Cut into eight pieces and place each in lightly greased scone pan. Press to form into the pan.
• Bake in preheated oven for 15-20 minutes until golden brown. Allow to cool for 5 minutes and remove from pan to cool on a wire rack.

Prepare the Icing

• In a small bowl, combine 1 1/3 cup powdered sugar, 2 oz. cream cheese (softened), 2 tablespoons whole milk, and 1 teaspoon vanilla extract. Whisk together until smooth and creamy.
• While scones are still warm, drizzle cream cheese icing over tops. Allow to set up before serving. Makes 8 scones.