Combine flour, sugar, baking powder, salt, and spices in a large bowl.
Using a pastry knife, fork or food processor, cut butter into the dry ingredients until . mixture is crumbly and no chunks of butter are obvious.
In a separate medium bowl, whisk together pumpkin, half and half, and egg.
Fold wet ingredients into dry ingredients. Then form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle that is about 9 inches long and 3 inches wide. Use a large knife or a pizza wheel to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.
Bake for 14 –16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown.
While scones cool, prepare plain glaze. Mix until smooth.
When scones are cool, use brush to paint plain glaze over the top of each scone.
As that white glaze firms up, prepare spiced icing. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk