Preheat oven to 375°F. Line baking sheet with parchment paper.
In a large bowl, whisk together the flour, cane sugar, baking powder, and salt. Arrange the butter on top so the slices don’t overlap and cut through the mixture with a pastry cutter until the butter is about the size of peas.
In a small bowl, whisk together the pumpkin puree, milk and scraped Rodelle Vanilla Bean seeds.
Stir into the flour mixture just long enough to absorb the milk and any loose flour.
Add a tbsp or so of milk if mixture still has loose flour. Make a rough ball shape in the bowl.
Dump the ball of dough onto a lightly floured work surface. Using your hands, flatten the dough into a disk shape. It may be necessary to knead it a little to get it to hold together, but don’t knead more than necessary. It should be a loose, shaggy mass.
Roll it out into a ¾-inch-thick disk.
Cut disk into 8 wedges and arrange them on a baking sheet. If desired, sprinkle tops of scones with the Rodelle Cinnamon Sugar.
TURN DOWN THE OVEN temp to 350°F.
Bake for about 30 minutes. Let cool for 15 minutes before glazing.
Whisk together the glaze ingredients.
Drizzle on top of scones.
Other pumpkin recipes you may enjoy: Pumpkin Pop Tarts, Pumpkin and Vanilla Bean Creme Brulee, Vanilla Pumpkin Whoopie Pies, and wet your whistle with this Pumpkin Spiced Mulled Wine!
