Step 1: Make the Scone Dough

In a large bowl, whisk together flour, baking powder, salt, baking soda, spices, and brown sugar (break up any sugar clumps).

Cut in the cold butter using a pastry blender until butter pieces are about pea-sized.

In a separate bowl or measuring cup, whisk together pumpkin puree, cream, and 1 egg.

Make a well in the dry ingredients and add the wet mixture. Mix until a shaggy dough forms.

Step 2: Fold & Shape the Dough
5. Turn dough onto a floured surface. Pat into a rectangle, then fold in thirds like a letter.
6. Rotate the dough, pat it out again, and fold again in thirds.
7. Divide dough in half and gently press each half into ¾-inch thick, 6-inch diameter rounds.
8. Cut each round into 8 wedges. Place on lined baking sheets about 2 inches apart.
9. Freeze scones while oven preheats.

Step 3: Bake the Scones
10. Preheat oven to 400°F (200°C), rack in center.
11. Beat remaining egg with 1 teaspoon water. Brush over chilled scones.
12. Bake for 12–15 minutes or until golden brown. Let cool on a wire rack.

Step 4: Make the Glaze
13. In a small bowl, mix glaze ingredients until smooth.
14. Drizzle over scones or dip tops (add a bit more milk if needed for dipping consistency).
15. Let set slightly before serving.