• Preheat the oven to 425°F.
• Using the fine edge of your grater, grate the cold butter onto parchment paper. Place the grated butter in the freezer while you prepare the remaining ingredients.
• In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt.
• Remove the grated butter from the freezer. Mix the butter into the dry ingredients.
• In a small mixing bowl, whisk together pure pumpkin, eggs, heavy whipping cream, and vanilla. Pour this mixture into the dry ingredients and stir. Once it starts to come together, turn the mixture onto a lightly floured surface and knead a few times until most of the flour has been incorporated.
• Line a baking sheet with parchment paper. Scoop the dough onto the lined baking sheet. Use your hands to form a circle about ¾-inch thick. (Add a bit of flour to your hands to prevent sticking.)
• Using a bench scraper or a large knife, slice the circle into 6-8 wedges (I made 8 scones). Using your hands, gently separate the edges of each scone, creating a space of about ½ inch between each.
• Use a pastry brush to brush each scone with heavy whipping cream on all exposed sides.
• Bake for 18-23 minutes or until golden brown. Set aside to cool slightly while you prepare the glaze.

Glaze

• In a medium bowl, whisk together the confectioners' sugar, pumpkin pie spice, and 1 tablespoon of milk. Add more milk as needed until the glaze reaches your desired consistency.
• Coat the scones in the glaze and let set before serving.