• Preheat the oven to 190°C/ 374°F and line a large baking sheet with baking parchment paper.
• In a large mixing bowl, combine the flour, cinnamon, baking powder, salt and pumpkin spice.
  2 cups plain flour, 2 teaspoon Baking powder, 1 teaspoon Ground cinnamon, 1 teaspoon Pumpkin spice, ¼ teaspoon Salt
• Add the cold butter to the flour mixture and mix using a pastry cutter or your fingers until the mixture forms crumbs.
  ½ cup Butter
• Now, In another mixing bowl, whisk only ⅓ cup of heavy cream, pumpkin puree, egg, vanilla extract and brown sugar.
  ½ cup Pumpkin puree, ½ cup Light brown sugar, 1 teaspoon Vanilla extract, ⅓ cup + 2 Tablespoons heavy cream, 1 Egg
• Mix add the pumpkin puree mixture to the flour mixture, mix well until incorporated.
• With floured hands, work the dough into a ball as best as you can and transfer the dough onto a floured work surface; press and shape it into a circle, then cut the dough into 8 equal wedges.
• Transfer the scones into the baking sheet leaving at least 2-3 inches between each one.
• Brush the scones with the remaining 2 tablespoons of heavy cream and sprinkle with coarse sugar.
• Bake for 15-18 minutes or until lightly browned.
• Remove from the oven and allow the scones to cool before adding the glaze.

Make the glaze

• In a small mixing bowl, mix powdered sugar, vanilla extract and milk together, then drizzle over the scones.
  ½ cup Icing sugar, 1 teaspoon Vanilla extract, 2 teaspoon Milk