Pumpkin Spice Scones with Vanilla Glaze

Preheat oven to 375℉. Line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, salt, and 2 teaspoons pumpkin pie spice.
Add the cold cubed butter and cut it into the flour using a pastry blender or two forks until the mixture looks like coarse crumbs with pea-sized bits of butter.
In a separate bowl, whisk together pumpkin puree, 6 tablespoons cream, egg, and 1 teaspoon vanilla.
NOTE: If your pumpkin puree looks watery, place it on paper towels and gently blot before adding. This removes excess liquid so the dough doesn’t turn sticky or heavy.
Stir this into the flour mixture just until a rough dough forms. If dough feels too dry, add an extra splash of cream.
Turn dough onto a lightly floured board and gently knead until it comes together. Pat into a 1-inch thick circle, then cut into 12 wedges. Transfer to the prepared sheet and refrigerate for 30 minutes.
Brush the tops of chilled scones with 2 tablespoons cream and sprinkle with the remaining ½ teaspoon pumpkin pie spice. Bake 25 minutes, or until golden brown. Cool 5 minutes on the pan, then transfer to a wire rack.
To make the glaze, whisk together powdered sugar, 1 tablespoon cream, and 1 teaspoon vanilla until smooth and pourable. Add a little more cream if needed.
Drizzle glaze over cooled scones and let set 10 minutes before serving.