• In a bowl, whisk together the flour, sugars, and spices. Chop in the cold, grated butter with a pastry cutter or two forks until small, pea-sized balls form. Set aside (in the fridge).
• Strain the excess liquid from a cup of pumpkin, about 1/4 cup of liquid. In a large bowl, combine the strained pumpkin with heavy cream and vanilla.
• Pour the dry ingredients into the wet and use a wooden spoon to combine. Do not overmix.
• Lightly flour a piece of wax paper and roll out the dough form the bowl. Divide into two equal balls. Form each ball into a small disc, about 5 inches in diameter. Then, slice each disc into 8 equal pieces for a total of 16 small triangles. Wrap each cut disc (as a whole) and place in the freezer* for 15 minutes.
• Preheat oven to 375 F and line a baking sheet with parchment paper.
• Remove scones from oven and arrange pieces on the the baking sheet. Brush heavy cream on top. Bake for 15 minutes.
• Remove from oven and allow to cool a few minutes. Dunk each scone into the icing or drizzle on. Top with pepitas and chopped nuts

Maple Icing

• In a small bowl combine powdered sugar, maple syrup, vanilla, and heavy cream.