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Whisk together flour, baking powder, salt, spices, and sugars.
Cut in the cold butter until the mix looks like coarse crumbs.
Whisk together pumpkin, heavy cream, egg, and vanilla.
Add the wet ingredients to the dry and mix very gently, until just combined, don’t overwork it.
If the dough is super sticky, gently add one more tablespoon of flour.
On a lightly floured surface, press the dough into a 6-7” circle.
Cut into 8 wedges then chill for 15-20 minutes.
Preheat the oven to 400°F.
After chilling, place the scones on a parchment lined baking sheet and brush the tops with heavy cream.
Bake 16-20 minutes until edges are golden and centers are set but soft.
Cool completely.
Dip the tops in thick icing, let it set a little, then drizzle pumpkin spice glaze over the top.
Enjoy!