Preheat oven to 400F. Prepare a baking sheet. In a mixing bowl combine flour, baking soda, baking powder, salt, sugar, cinnamon & pumpkin pie spice. Add cubed butter. Using hands mash the butter into flour mixture until combine.
In second bowl add pumpkin puree, egg, milk and vanilla extract. Give it a whisk until all ingredients combine. Add mixture to dry ingredients and mix it with a spoon until it forms a dough.
Sprinkle some flour on the table and knead the dough 3 times until it comes together. Roll the dough into circle, 1 inch thick. Using pizza cutter, slice the dough into triangles.
Place mini pumpkin scones onto prepared baking sheet and bake for 10-12 minutes or until the toothpick comes out clean when inserted inside the pumpkin scone.
While scones are baking lets prepare our glaze. In a small bowl whisk confectioners sugar and milk until smooth.
Cool pumpkin scones for 10 minutes. Using whisker drizzle glaze on each scone and garnish with chopped roasted hazelnuts. Let the glaze turn hard before serving. Enjoy!
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