📋 Instructions

1. 1Heat the oven — Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. A hot oven gives the scones an immediate lift, so let it fully preheat for at least 15 minutes.
2. 2Mix the dry ingredients — Whisk together the flour, granulated sugar, baking powder, salt, and 1 teaspoon cinnamon in a large bowl. Whisking distributes the leavener evenly so every scone rises the same.
3. 3Cut in the butter — Add the cold cubed butter and toss to coat, then rub it in with your fingertips until the mixture looks like coarse sand with a few pea-sized butter pieces remaining. Those butter pieces create the flaky layers.
4. 4Add the wet ingredients — Whisk the pumpkin puree, cold milk, and egg in a small bowl, then pour into the flour mixture. Stir with a fork just until a shaggy dough forms - about 15 to 20 seconds. Stop while it still looks a little crumbly.
5. 5Form the swirl filling — Stir the brown sugar and 1 1/2 teaspoons cinnamon together in a small bowl. Set it aside so it's ready the moment the dough is rolled.
6. 6Roll and fill the dough — Turn the dough onto a floured surface and pat it into a 10x8-inch rectangle about 1/2 inch thick. Scatter the cinnamon sugar evenly over the surface, leaving a 1/2-inch border on the long sides.
7. 7Roll and cut — Starting from a long side, roll the dough up snugly into a log, then pat it into a 7-inch round about 1 inch thick. Cut into 8 wedges with a sharp knife, pressing straight down each time.
8. 8Chill the wedges — Transfer the wedges to the prepared baking sheet, spacing them 2 inches apart, and freeze for 20 minutes. This firms the butter so the scones rise tall and hold their swirl shape.
9. 9Brush and bake — Brush the tops with the remaining 1 tablespoon milk and sprinkle with coarse sugar if you like. Bake at 400F (200C) for 18 to 22 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean. The internal temperature should read 200F (93C).
10. 10Cool and glaze — Cool on the pan for 5 minutes, then transfer to a rack. Whisk the powdered sugar with milk and drizzle over cooled scones if using. Serve warm - they're best within an hour of baking.