Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together pumpkin puree, cold milk, cold egg, and vanilla extract until smooth.

In a large bowl, mix flour, brown sugar, white sugar, cinnamon, nutmeg, baking powder, baking soda, and salt until combined.

Cut in cold, diced butter into the dry mixture until it resembles coarse crumbs.

Gently fold the wet mixture into the dry ingredients until just combined.

Turn the dough out onto a floured surface, pat into a rectangle about 1 inch thick, and cut into squares or triangles.

Bake in the preheated oven for 17–18 minutes or until lightly golden.

Cool on the baking sheet for about 10 minutes, then transfer to a wire rack.

Whisk together powdered sugar and heavy cream for the glaze.

Drizzle the glaze over the cooled scones and let set before serving.