Copycat Starbucks Pumpkin Scones

Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a baking sheet lined with parchment paper. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.

Bake in preheated oven until golden, 13 to 15 minutes. Transfer scones to a wire rack, and cool 5 minutes.

Prepare the Vanilla Glaze: Whisk together powdered sugar, 3 tablespoons of cream, and vanilla until smooth. Add up to 1 tablespoon cream, 1 teaspoon at a time, if needed, to reach desired consistency. 

Prepare the Pumpkin Spice Drizzle: Whisk together powdered sugar, pumpkin puree, cream, cinnamon, ginger, nutmeg, and cloves until smooth.

Spread a thin layer of Vanilla Glaze on each scone, and drizzle with Pumpkin Spice Drizzle. Serve warm or room temperature.