Glazed Pumpkin Spice Scones

Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and 1½ teaspoons (3 grams) pie spice. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Add pumpkin, ⅓ cup (80 grams) cold cream, and ½ teaspoon (2 grams) vanilla, stirring with a fork just until a shaggy dough forms; knead dough in bowl until it fully comes together.

Turn out dough onto a lightly floured surface, and gently knead, fold, and rotate dough until smooth. (Dough will still be soft.) Divide dough in half. Pat half of dough into a 7-inch circle (about 1 thick). Cut into 6 triangles. Place on prepared pan. Repeat with remaining dough. Freeze until firm, about 30 minutes.

Preheat oven to 375°F (190°C).

In a small bowl, whisk together egg and 1 tablespoon (15 grams) cold cream. Brush egg wash on top of scones.

Bake until golden brown and a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on a wire rack.

In a medium bowl, whisk together confectioners’ sugar, 6 tablespoons (90 grams) cold cream, and remaining 1½ teaspoons (6 grams) vanilla until smooth. Spoon and spread desired amount of glaze onto cooled scones. For optional spiced glaze, stir remaining ½ to 1 teaspoon (1 to 2 grams) pie spice and up to remaining 1 tablespoon (15 grams) cold cream into remaining glaze until desired color and consistency are reached. Drizzle onto scones; let stand until glaze is set. Store in an airtight container for up to 3 days.