• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, pie spice, baking powder, salt, and baking soda.
• In a smaller bowl, whisk together the pumpkin, egg, cream, milk and vanilla extract.
• Add the small cold butter pieces to the bowl of dry ingredients. Use a fork, pastry cutter or your fingers to cut in the butter until it forms coarse crumbs. You want the butter in small pieces and evenly distributed through the flour.
• Add the wet ingredients. Mix just until a dough forms, bringing it together with your hands. Turn onto a lightly floured surface and knead gently once or twice.
• Divide the dough in half and pat each into a 6-inch round circle. Brush each scone with melted butter. Cut each round into 4 or 6 slices.
• Bake the scones for 12 to 14 minutes, until the tops are slightly golden. Let them cool for a few minutes, then drizzle with the glaze and top with the coarse sugar. Let the glaze set for 10 minutes, then serve!

espresso glaze

• Whisk together the ingredients until a smooth, drippy glaze forms. If the mixture is too thin, you can thicken it by adding a little more powdered sugar. If it seems too thick, add 1 teaspoon of espresso or milk at a time, whisking to combine. Drizzle over the scones.