Preheat the oven to 400ºF. Line a baking sheet with a silpat liner or with parchment paper. Set aside.
In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder and salt, making sure to break up any clumps of brown sugar.
Add the butter to the flour mixture, and using a pastry cutter or a fork, cut the butter into the flour mixture until the butter is in pieces about the size of a pea.
In another bowl, whisk together the 1/3 cup of cream, egg, and pumpkin puree.
Pour the pumpkin mixture into the flour mixture and mix until there are no more dry patches.
Lightly flour a work surface and pour the dough on top. Work the dough into a rectangle about 1 inch thick, adding flour to the outside as needed to prevent it from sticking.
Fold the dough over one-third of the way, (this is easiest using a bench scraper), then fold the other side over the top. Press the dough out to a rectangle that is 1-inch thick again, and repeat the folds. Press and fold one last time, then press the dough into a circle about 12-inches in diameter.
Use the bench scraper to cut the dough into 8 wedges. Transfer the wedges to the prepared baking sheet.
Brush the tops of the scones with the remaining tablespoon of cream. Sprinkle the turbinado sugar on top.
Bake the scones until they are lightly brown around the edges, about 18-20 minutes. Remove from the oven and let them cool.
To make the glaze, whisk together the powdered sugar, milk (or cream) and pumpkin pie spice. You want it thin enough to drizzle, but thick enough to stick, so add more powdered sugar or milk as needed.
Drizzle the scones with the glaze. Allow the glaze to set up before serving.
Notes
You can skip the added sugar on top if you don't want the extra sweetness. Or you can just do the sugar and not the glaze. It's totally up to you!Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.