Set your oven to 400°F (200°C).

Line a baking sheet with parchment paper. This prevents the scones from sticking and ensures even baking.

In a large bowl, combine 2 cups of all-purpose flour, 1/4 cup brown sugar, 1 tbsp baking powder, and 1 tbsp pumpkin pie spice.

Mix well to evenly distribute the baking powder and spices.

Add 1/2 cup cold, cubed butter to the bowl. The butter should be pea-sized.

Use a pastry cutter or your fingers to work the butter into the dry mixture until it resembles coarse crumbs. Keeping the butter cold is key to achieving a flaky texture, so work quickly! You can also freeze the butter and grate it directly into the flour for easier mixing.

In a separate bowl, whisk together 1/2 cup pumpkin puree, 1 large egg, and 1/4 cup milk or cream until smooth. Make sure the pumpkin is well mixed to avoid lumps.

Pour the wet ingredients into the dry mixture.

Use a spatula or wooden spoon to stir until just combined. The dough will be slightly sticky but should hold together. Be careful not to overmix, as this can make the scones tough.

Lightly flour your work surface and turn the dough out onto it.

Gently knead the dough a few times to bring it together, then shape it into a round disc about 1-inch thick.

Use a knife or bench scraper to cut the disc into 8 equal wedges.

Place the wedges on the prepared baking sheet, spacing them apart slightly.

Place the scones in the preheated oven and bake for 15-18 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let them cool slightly on a wire rack.

Optional glaze: While the scones cool, make the glaze by mixing 1 cup powdered sugar, 1-2 tbsp milk, and 1/2 tsp vanilla extract in a small bowl until smooth. Drizzle over the cooled scones for a sweet finishing touch.