Pumpkin Oat Scones

Step 1
Preheat the oven to 425 degrees F (220 degrees C).

Step 2
Whisk flour, oats, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves together in a mixing bowl. Cut cold butter into mixture with a pastry blender or fork until the mixture resembles coarse crumbs the size of peas or smaller. Whisk pumpkin pur?e, 2 tablespoons cold milk, egg, and vanilla together in a small bowl; fold into flour mixture until just blended.

Step 3
Divide dough into two sections on a lightly floured surface. Gather each into a ball and knead about 10-12 times. Flatten balls to 1/2-inch thickness on a nonstick baking sheet. Leave about 2 inches between rounds. Cut rounds into sixths with a butter knife, but do not separate wedges.

Step 4
Bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. Set aside to cool.

Step 5
While scones cool, mix confectioners' sugar, 1 tablespoon milk, remaining pinch of ginger, and dash of cinnamon together in a small bowl. Add more milk to thin frosting as needed. Pour frosting into a resealable plastic bag. Snip off a corner of the bag and drizzle icing over the cooled scones in a zig-zag fashion. The icing will harden as it cools.