Two Cups Flour

0 Preheat Oven to 400 F (204 C)  and line a baking sheet with parchment paper.
1 Whisk together flours, pumpkin spice, baking powder, salt, and chopped sage in a large bowl.
2 Add cold butter cubes and work together with hands until mixture resembles cornmeal with small flakes of butter.
3 In a separate medium bowl, stir together pumpkin puree, egg, heavy cream, and sugar.
4 Pour wet mixture into the flour and butter.
5 *Optional to sprinkle the shredded gruyere cheese into the batter.
6 Once dough begins to form, use your hands to mash into a ball.
7 Transfer dough onto a lightly floured surface.
8 Gently press ball flat and shape into a 10-12 inch circle with hands.
9 Using a bench scraper or sharp knife and cut into 6-8 even triangle pieces. 
10 Transfer scones to lined baking sheet leaving 1-2 inches space between.
11 Gently brush each scone with egg wash.
13 Bake for 20-25 minutes, until golden brown.
14 Set tray on cooling rack for 5 min.
15 Serve scones warm with butter and coffee.