Make the Scones

1. Preheat the oven to 375ºF Convection or 400ºF. Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
3. Using a pastry cutter catter over the flour mixture. Use two knives or a pastry cutter to “cut” the butter into the flour until the mixture resembles coarse cornmeal with a few pea-sized bits of butter, about 5 minutes. (You could also use a food processor for this – if using, add flour mixture to the bowl of a food processor, add the cold butter cubes. Then pulse three to four times until the mixture looks like coarse cornmeal or crumbs).
4. In a separate bowl, whisk the pumpkin puree, molasses, half and half, egg and vanilla extract until blended.
5. Stir the pumpkin mixture into the flour and butter mixture until a soft dough forms. Transfer the dough to a floured surface. Knead three to four times until it comes together.
6. Pat the dough into a 10-inch by 7-inch rectangle (a rolling pin can be used here). Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making eight rectangles. Cut each rectangle into two triangles, making 16 scones.