Preheat the oven to 425° F.

In a large mixing bowl sift flour, baking powder, salt, and spices

Whisk in the sugar

Add cold butter to the flour mixture and blend with a pastry cutter until coarse crumbs form

In a separate bowl, whisk together the pumpkin purée, egg, and heavy cream until well combined

Fold the pumpkin mixture (wet ingredients) into the flour mixture using a soft silicone spatula. Do not over-stir, instead stir until just barely combined, (the dough should appear ragged)

Transfer the dough onto a parchment-lined baking sheet that has been dusted with flour (a lightly floured surface)

Lightly pat the dough down to form an 8-inch circle.

Using a sharp knife sprinkled with flour, make 8 even triangular cuts (8 equal wedges). Separate each of the triangles of dough slightly so they have room to expand when they bake.

Bake in the oven for approximately 15 minutes or until golden brown on top and cooked through.

Remove the scones from the oven and place the cookie sheet on a cooling rack to cool completely

While the scones are cooling, make the glaze by combining the powdered sugar and 3 tablespoons of heavy cream in a mixing bowl with a spout, mix until you have the desired consistency (you may need to add the extra tablespoon of heavy cream if the mixture is not a pourable enough texture).

Pour (or spoon) the glaze over the tops of each of the scones letting the glaze drip down the sides. Let it set while you prepare the drizzle

In a small bowl, combine the powdered sugar, pumpkin pie spice, pumpkin purée, and heavy cream until smooth. Transfer to a piping bag or sealable sandwich bag with the corner snipped off. Drizzle thin lines across the glaze

Allow to set for about 10 minutes before serving

Serve and Enjoy!