- Preheat oven to 375 F.
- In a large bowl, combine cream scone mix, brown sugar, all spices and baking powder. Cut in softened butter and mix into dry ingredients until mixture resembles course crumbs.
- In a separate bowl, whisk or beat together pumpkin puree, cream, eggs and vanilla. Pour this mixture over dry ingredients and stir well using a rubber spatula until dough forms.
- Drop 1-inch dough balls on greased cookie sheet leaving approximately an inch between each.
- Place in oven and bake for 10 to 12 minutes or until a toothpick inserted in the center comes out clean. Let scruffins cool.
- In a large mixing bowl, whisk together juice and enough powdered sugar to create a thick but pourable glaze. Drizzle over scruffins.
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