Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat; set it aside.
In a medium bowl, whisk together the chilled pumpkin puree, cold milk, cold egg, and vanilla extract until smooth. Chill the wet mixture in the fridge while you prepare the dry ingredients.
In a separate large bowl, combine the all-purpose flour, packed brown sugar, white sugar, ground cinnamon, ground cloves, ground ginger, ground nutmeg, baking soda, baking powder, and salt; stir until evenly mixed.
Add the cold, diced unsalted butter to the dry mixture and use a pastry cutter or your hands to work the butter in until the mixture resembles coarse crumbs.
Make a well in the center of the dry ingredients and pour in the chilled pumpkin mixture; gently mix with a rubber spatula until a soft dough forms.
Turn the dough onto a lightly floured surface and fold it over itself 2 to 3 times, then shape into a rectangle.
Cut the dough into squares and place them on the prepared baking sheet.
Bake for 17 to 18 minutes until golden, then let cool before transferring to a wire rack.
While cooling, whisk together powdered sugar and heavy cream for the glaze.
Mix additional ingredients for the spiced pumpkin drizzle.
Once cooled, glaze the scones and let firm before serving.

Keep the butter and pumpkin cold for flakiness. Store cooled scones in an airtight container for up to 2 days or freeze unglazed for up to 1 month.