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
Notes
I recommend using cold butter—or frozen butter—to achieve a better rise. The cooler, the better, and this applies to more than simply the components themselves.
You don't want to overmix when it comes to the dough; only mix until the dough just comes together for a softer and tender outcome.
This recipe calls for pumpkin puree not pumpkin pie filling.
You may use gluten-free flour to make these scones gluten-free.