Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
In a large bowl add all dry ingredients except butter and stir to combine with a whisk.
Using a pastry blender or 2 knives cut butter into the dry ingredients until is is a crumbly mixture and no butter chunks are visible.
In a separate small bowl whisk together pumpkin, the egg and cream. Add liquid ingredients to the dry ingredients and stir with a spatula just until ingredients are combined.
Using a muffin scoop form 12 scones onto your prepared baking sheet. Bake in the centre of the oven for 13-15 minutes or until the scones become golden brown. Cool on the baking tray.
In a small glass measuring cup combine 1/2 cup icing sugar with 1 T cream. Pour/drizzle the glaze over your scones on the baking tray and let sit until icing is dry. Enjoy!!