Step 1

Place a double thickness of paper towel on a plate.

Step 2

Spoon the pumpkin over the paper towel.

Step 3

Add a another double layer of paper towel on the top and press gently to extract as much moisture as possible.

Step 4

Make sure everything is chilled.

Step 5

In a cold mixing bowl whisk together the pumpkin, molasses, heavy cream, and egg yolk until well blended.

Step 6

Set aside.

Step 7

In the bowl of a stand mixer blend the flour, brown sugar, baking powder, cinnamon, cloves, ginger, baking soda, salt, and nutmeg.

Step 8

With the mixer running add the butter a little at a time and continue to blend until the mixture looks like coarse crumbs with pebbles in it.

Step 9

Stir in the pumpkin mixture into the flour mixture until it forms a dough.

Step 10

Knead lightly on a floured surface for just a minute.

Step 11

Pat into a 1-inch thick circle.

Step 12

Cut into 12 wedges.

Step 13

Separate the wedges slightly.

Step 14

Place scones in the refrigerator for 10 minutes to rest.

Step 15

Preheat the oven to 400F.

Step 16

Bake for 10 minutes or until a toothpick inserted in the center comes out clean.

Step 17

Remove from the oven and let cool for several minutes..

Step 18

Mix the Confectioners, bourbon, and the cream until it is smooth and slightly runny.

Step 19

Spoon over the cooled scones and let dry.

Step 20

Mix the Confectioner's sugar with the spices.

Step 21

Add the maple syrup and enough cream to make the glaze smooth.

Step 22

Drizzle over the glazed scones.