Line a baking sheet with parchment paper or a silicone baking mat and set aside.

In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.

Cut the butter pieces into the flour using a pastry blender until pea-sized coarse crumbs form.

Blot the pumpkin: Blot out some of the excess moisture in the pumpkin using paper towels. You don't have to get all of the moisture since we still want the pumpkin flavor in the scones, but some of it needs to be removed so the scones are not overly "wet." Measure out ½ cup pumpkin AFTER moisture is removed.

Whisk together the sour cream, blotted pumpkin puree, brown sugar, buttermilk, egg, and vanilla extract in a mixing bowl.

Add the wet ingredients into the dry ingredients. Combine using a rubber spatula until slightly incorporated, it will look like a shaggy dough.

Turn the dough out onto a lightly floured surface and fold/gently knead until you can form a ball, being careful not to overwork the dough. Flatten it out into an 8-inch circle. Dough may be sticky, use a little flour as needed.

Shape the scones by cutting them into 8 triangles using a bench scraper or knife. If it's sticky, lightly flour the bench scraper/knife.

Place the scones on the prepared baking sheet and chill in the freezer for 15-30 minutes.

Preheat the oven to 400°F. When ready to bake, brush the tops of the scones with heavy cream.

Bake for ~14-16 minutes or until lightly browned on top. Allow the scones to cool completely.

For the white glaze: Whisk together the powdered sugar, heavy cream, and vanilla in a bowl. You’re looking for a thicker glaze, not runny. Spread on top of the scones, and then allow this glaze to set completely.

Once set, make the pumpkin glaze. Whisk together all ingredients until smooth. Transfer to a ziplock baggie, and cut a small part of the corner off. Drizzle over the scones. Allow to set, then enjoy! I like to sprinkle a little cinnamon and sugar sugar on top for a finishing look.

Scones are best the day of, or store in the fridge for 2-3 days.