In a large mixing bowl, whisk together all of the dry ingredients. Add the cold, cubed butter and cut it into the mixture using a pastry cutter or fork until it resembles coarse crumbs.

In a separate bowl, whisk together the pumpkin purée, egg, and heavy cream. Pour the wet mixture into the dry ingredients and stir just until the dough comes together—do not overmix.

Turn the dough out onto a lightly floured surface and gently shape it into a ¾-inch thick circle. Use a sharp knife to cut the circle into 8 wedges.

Carefully transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart. Bake for 13–15 minutes, or until the tops are set and a toothpick comes out clean. Move the scones to a cooling rack.

For the glaze, whisk all glaze ingredients in a small bowl until smooth. Set aside.

For the pumpkin glaze, whisk the ingredients in a separate bowl until smooth, then transfer the mixture to a piping bag.

Once the scones are fully cooled, spread each one with about 1 tablespoon of the vanilla glaze and let it set for 5 minutes. Drizzle the pumpkin glaze over the top and allow it to set for another 5 minutes before serving.