Technically, this is a cookie recipe.  But they are so dense, yet so fluffy that if you make them large enough, they are pretty much scones.  I could go on and on and rave about their delishiousness but I know you just want the recipe:

Cookie-Scones 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 1/2 tsp cinnamon 1 tsp ginger 1 tsp nutmeg 3/4 tsp allspice 3/4 tsp cloves pinch of salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1 cup canned pure pumpkin puree 1 large egg 1 teaspoon vanilla extract

Glaze 1 cup icing sugar 1 1/2 tablespoons milk 1 tablespoon melted butter 1/2 teaspoon vanilla extract

Method 1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. 2. In a large bowl, combine flour, baking powder, baking soda, homemade pumpkin pie spice, and salt; set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter and sugars. Add pumpkin, egg, and vanilla. Beat on medium speed until creamy. Slowly add dry ingredients and mix until combined. 4. Bake in preheated oven for 12-15 minutes. Allow cookies to cool for a few minutes before placing them on a wire rack to cool completely. 5. To Make the Glaze: Combine icing sugar, milk, melted butter, and vanilla. Add milk as needed, to achieve glaze consistency. 6. Dip the top of each cookie into the glaze and place the cookie on the wire rack.  Allow glaze to harden before serving.

PS this recipe has been modified from this one.