Preheat your oven to 375°F and line a baking sheet with parchment paper. This step is key because scones bake best on a well-prepped surface.

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and 2 teaspoons of pumpkin pie spice. This ensures that all those cozy flavors get evenly distributed throughout the dough.

Add the cold cubed butter to the dry ingredients. Using a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse crumbs. If you rub a bit of the mixture between your fingers, you should see little buttery bits throughout, this is what gives scones that perfect flakiness.

In a separate bowl, whisk together the pumpkin puree, 6 tablespoons of heavy cream, the beaten egg, and 1 teaspoon of vanilla extract. Gradually add this wet mixture to the dry ingredients, stirring gently with a fork until just combined. Don’t overmix, it’s okay if the dough looks a little shaggy!

Turn the dough onto a lightly floured surface and knead it just enough to bring it together. Flatten it into a 1-inch thick circle, then cut into 12 wedges (think pizza slices). Place them on the baking sheet and chill for 30 minutes. This helps the butter firm back up, ensuring the scones bake up light and tender.

Before baking, brush the tops with the remaining 1 tablespoon of heavy cream and sprinkle with the remaining ½ teaspoon of pumpkin pie spice. Pop them in the oven for 25 minutes or until the tops are golden brown. Let them cool for about 5 minutes on the baking sheet, then transfer to a wire rack.

While the scones cool, whisk together the confectioners’ sugar, the remaining 6 tablespoons of heavy cream, and the remaining 1 teaspoon of vanilla extract. If the glaze is too thick, add a tiny bit more cream. Drizzle it over the scones, let it set for 10 minutes, and then dive in!