Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.

In a medium bowl, whisk together the cold pumpkin puree, milk, beaten egg, and a splash of vanilla extract until smooth.

In a large bowl, mix the flour, both sugars, baking powder, baking soda, salt, and spices until well combined.

Add cold, cubed butter to the dry mixture and cut in until it resembles coarse crumbs.

Gently pour the wet mixture into the dry ingredients, stirring until just combined to form a slightly sticky dough.

Turn the dough onto a floured surface, shape into an 8x5 inch rectangle, and cut into six equal pieces.

Place scones on a baking sheet, spaced 2 inches apart, and chill in the fridge if desired.

Bake the scones for 17-18 minutes until golden brown and a toothpick comes out clean.

Cool on a wire rack and drizzle glaze made from powdered sugar and heavy cream over the scones.