These perfect Pumpkin Scones are studded with cinnamon chips and topped with a simple glaze, making for a crave-worthy breakfast or afternoon snack with a cup of coffee.
Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
Combine flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
In a separate bowl, whisk together pumpkin, milk, vanilla paste and egg. Fold wet ingredients into dry ingredients and mix in mini cinnamon chips. Form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into an 8-inch circle and about 1 inch thick. Use a large knife or a pizza cutter to slice the dough into 8 equal triangular portions. Place on prepared baking sheet.
Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
When scones have cooled, whisk together the glaze ingredients. Drizzle over the top of the cooled scones. Let set before serving.