Pumpkin Scone, anyone?

So tonight I made pumpkin scones, and they were delish!
The original site I used was here, but it didn't turn out quite right. So here's MY version of her scones!
Pumpkin Scone Recipe:
2c flour
1/4 c + 3T sugar
1T baking powder
1/2t salt
1T + 1/2t cinnamon
1T cloves
1T ginger
5T cold butter (I used margarine) cut into pieces
1c canned pumpkin puree (please note you can NOT use pumpkin pie mix, the consistency is waaaay off!)
3T nonfat yogurt (you can also use sour cream)
1T mayonnaise (used instead of 1 egg)

Preheat oven to 425.
Mix dry ingredients and add butter. Mix with electric mixer for about 1 minute, until butter is "crumbled" with other dry ingredients.
Whip together pumpkin, yogurt and egg (or mayo!). Add to flour-mix and stir.
Spray a cookie sheet with olive oil.
Roll out dough onto a floured surface, about 1/2 thick. I used a round cookie cutter to cut out the scones, and then re-rolled the dough. The original poster suggest cutting into triangular pieces (like a normal scone would look). I wanted a little more "portion control", so I went a different route.
Cook for about 15 minutes, depending on the size. Because my scones were smaller, they didn't take as long.
Remove from oven and let cool. While the scones are cooling make your glaze.

Glaze Recipe:
1c powdered sugar
2T milk (I used water because I was out of milk)

I dipped my scones into the glaze, because it was easiest. I actually dipped them once, but they were still a little warm, so I ended up dipping them each twice. :)

The original blogger made a second glaze to drizzle over top with spices in it. I was too lazy. But my scones also had more spice added, so I don't think they needed them anyway.

I'll post a picture tomorrow once my husband gets back with my camera. :)