📋 Instructions

1. 1Preheat and Prep — Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder, pumpkin pie spice, and salt in a large bowl.
2. 2Cut in the Butter — Add the cold cubed butter and toss to coat, then cut it in with a pastry cutter until the mixture looks like coarse crumbs with some pea-sized pieces. This takes about 3 minutes by hand and creates the flaky layers.
3. 3Mix the Wet Ingredients — Whisk the pumpkin puree, cold cream, and egg in a small bowl until smooth. Pour it into the flour mixture and stir with a fork just until a shaggy dough forms, about 20 seconds.
4. 4Shape the Dough — Turn the dough onto a lightly floured surface and pat it into a 7-inch round about 1 inch thick. Do not knead; pat gently so the dough stays tender.
5. 5Cut the Wedges — Cut the round into 6 equal wedges with a sharp knife, pressing straight down. Transfer the wedges to the baking sheet, spacing them 2 inches apart.
6. 6Brush and Bake — Brush the tops with a little cream and bake at 400°F (204°C) for 18 to 20 minutes, until the edges are golden brown and the centers spring back when pressed. An instant-read thermometer in the middle should read 200°F (93°C).
7. 7Cool the Scones — Let the scones cool on the baking sheet for 5 minutes, then move them to a wire rack to cool for 10 minutes before glazing. Warm scones will melt the glaze and make it run.
8. 8Glaze and Finish — Whisk the powdered sugar with 1 to 2 tablespoons of cream until thick but pourable, then drizzle over the cooled scones. Stir the remaining 1/4 teaspoon pumpkin pie spice into the leftover glaze and drizzle it on top; let set for 10 minutes before serving.