Pumpkin Scones with Bourbon Glaze

Drain Pumpkin
2 Place a double thickness of paper towel on a plate.
3 Spoon the pumpkin over the paper towel.
4 Add a another double layer of paper towel on the top and press gently to extract as much moisture as possible.
Scones
7 Make sure everything is chilled.
8 In a cold. large mixing bowl whisk together the pumpkin, molasses, heavy cream, and egg yolk until well  blended.
9 Set aside.
10 In the bowl of a stand mixer blend the flour, brown sugar, baking powder, cinnamon, cloves, ginger, baking soda, salt, and nutmeg.
11 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.
12 Stir in the pumpkin mixture into the flour mixture until it forms a dough.
13 Knead lightly on a floured surface for just a minute.
14 Pat into a 1-inch thick circle.
15 Cut into 12 wedges.
16 Separate the wedges slightly.
31 Place on a parchment covered cookie sheet.
17 Place scones in the refrigerator for 10 minutes to rest.
32 Brush lightly with a little more heavy cream or milk.
18 Preheat the oven to 400F.
19 Bake for 10 minutes or until a toothpick inserted in the center comes out clean and the scones are golden brown.
20 Remove from the oven and let cool on a wire rack for several minutes..
30 Drizzle with the glaze.
Glaze 1
23 Mix the Confectioners, bourbon, and the cream until it is smooth and slightly runny.
24 Spoon over the cooled scones and let dry.
Glaze 2
27 Mix the Confectioner's sugar with the spices.
28 Add the maple syrup and enough cream to make the glaze smooth.
29 Drizzle over the glazed scones.