Glazed Pumpkin Scones

Pumpkin Scones
0 Preheat a conventional oven to 400℉ (200℃) no fan. Line a baking sheet with parchment paper.
1 Whisk together the flour, pumpkin spice, baking powder, salt, and chopped sage in a large bowl.
2 Add the cold butter cubes and work together with hands until mixture resembles cornmeal with small flakes of butter.
3 In a separate medium bowl, whisk together the pumpkin puree, egg, buttermilk, and sugar.
4 Pour the wet mixture into the flour and butter. Gently mix into a shaggy dough with a rubber spatula.
7 Transfer the dough onto a well floured surface. Gently press and shape the  into a flat 7-8 inch circle with floured hands.
9 Take a bench scraper or sharp knife and cut the circle in half. Wipe the knife between cuts with a paper towel. Cut each half into thirds, to make six even triangles.
10 Use flat spatula to transfer the scones to the baking sheet, spacing 2-inches apart.
Egg Wash and Bake
11 Beat the egg and cream together in a small bowl with a fork. Gently brush the top of each scone with egg wash. Place the pan in the fridge for about 15 minutes to chill the scones.
13 Place th epan on the middle oven rack and bake for 18-19 minutes, until golden brown.
14 Set the tray on cooling rack for 10 min, before placing the scones directly onto the rack to cool completely. 
Pumpkin Sugar Glaze
18 Combine all the ingredients together in a small mixing bowl. Whisk together until smooth. For a thinner glaze, stir in an additional teaspoon of cream.
19 Spoon glaze in top of cooled scones. Let sit about 30 minutes until the frosting is set.