In a large mixing bowl, whisk together flour, baking powder, cinnamon, and pumpkin pie spice.

Cut butter into the bowl. Some prefer to grate with large-holed grater followed by a fork or pastry cutter. The mixture should be crumbly, with the butter helping to form pea-sized chunks. Set aside.

In a separate mixing bowl, whisk together pumpkin purée, brown sugar, egg, heavy cream (retain 2 Tbsp), and vanilla extract. Drizzle this into flour mixture until everything is moistened and holds together. Avoid over mixing.

Turn out the mixture onto a flour-dusted surface and fold it a couple times to work it into a ball. The mixture will be sticky and you might want to flour your hands to work it. Pat the ball into a disc about 8” in diameter, and cut into 8 equal wedges with a large knife.

Transfer wedges to a parchment-lined baking sheet leaving about 2” of space in between and place sheet in the freezer. Set your oven to 425°F to pre-heat for 20 minutes or so. Chilling helps the scone to rise and improves the texture.

Remove from freezer and brush with the remaining heavy cream.

Bake the scones for 22 minutes, or until golden brown. Use the toothpick test to determine if there are any wet crumbs in the center of one of the scones. Remove and let cool for 5-10 minutes. Serve warm.

Stir together confectioners’ sugar, milk, extract, and spice until smooth. Let sit for 5 minutes to thicken. Drizzle over slightly cooled scones.