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1) Preheat oven to 425 F. Line a baking sheet with foil.
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2) For the scones: In a large bowl combine flour, sugars, baking powder, salt and spices. Add butter and combine with a mixer on medium. Scrape sides of the bowl and continue mixing until butter pieces are about pea sized or less. Set aside.
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3) In a separate bowl, whisk together pumpkin, whipping cream and egg. Fold wet ingredients into the dry ingredients and form dough into a ball.
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4) On a large piece of wax paper, pat dough into a 1-inch thick rectangle. Use a greased pizza cutter to cut dough into three equal squares. Then cut squares into an X shape (to make four equal sized triangles). You should have 12 equal triangles.
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5) Place the dough onto the prepared baking sheet and bake for about 10-15 minutes or until scones are golden brown. Remove from oven and let cool.
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6) For the glaze: In a bowl combine powdered sugar, milk and spices until no longer clumpy and very smooth. Once scones have cooled completely, drizzle the glaze over each scone. Allow glaze to set.
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7) For the whipped cream: In a bowl, beat whipping cream, sugar, cinnamon and vanilla with a mixer on medium-high until stiff peaks are formed. Serve on top of scones.
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Adapted from Sweet Pea's Kitchen.
