Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Mix the dry ingredients together. Cut in the butter using a fork or a food processor. If using a food processor, be careful not to overmix. I typically just pulse it a few times and it's ready.
Mix in the cream and pumpkin puree until barely combined. Do not overmix - we do not want the butter to melt otherwise our scones will not hold their shape. If the mixture is too dry, add more cream. If it is too wet, add more flour. It should form a dough.
Gently knead the dough a couple times, then form into an 8-10" circle. Be careful not to overwork the dough, otherwise your scones will be tough. Cut into 8 triangles. For the best results, chill the scones for an hour before baking.
Brush the scones with cream then sprinkle with coarse sugar crystals.
Bake the scones for 18-20 minutes, until lightly browned on the outside. Remove from oven and let cool for 5-10 minutes. Drizzle the glaze on top and serve slightly warm. Scones are best served fresh from the oven.
Pumpkin Spice Glaze:
Mix the ingredients in a small bowl. Store in fridge until ready to use. If the mixture is too thick, add more cream until the desired consistency is reached.
Substitute all purpose flour for the cake flour if you need to. The texture may not be as light and airy though;
Always be sure the butter is cold - this is what gives the scones a light, airy, crumbly texture;
To ensure the butter stays cold, you can use frozen grated butter;
Buttermilk can be substituted for the cream;
Be careful not to over mix the dough or the butter will start to melt.
For best results, chill the scones at least an hour before baking them.
Brush with cream before baking (helps the scones crisp on top and enables the sugar crystals to stick better).
They key to perfect scones is the use of cold ingredients. The cold butter melts while baking, which causes the flaky layers and helps the scones to rise.