Combine flour, sugars, baking powder, pumpkin spice, cinnamon, and salt in the canister of a food processor. Pulse briefly until ingredients are well combined.
Sprinkle butter pieces over the top of your flour mixture and pulse until mixture resembles fine crumbs.
In a large measuring cup, whisk together heavy cream, pumpkin puree, and vanilla extract until smooth.
Pour pumpkin/cream mixture over flour/butter mixture in your food processor, and pulse until mixture begins to clump together (see picture in post for visual).
Carefully turn pumpkin scone dough out onto lightly floured surface. Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough. Use your hands to form into a disk about 6” wide.
Using a large knife, cut into 8 wedges pressing knife straight down (don't saw with your knife! Just press straight down, this will help your scones to bake up straight).
Place scones at least 2" apart on a parchment paper lined cookie sheet. Brush each scone with heavy cream and sprinkle with coarse sugar.
Transfer to 375F (190C) oven and bake for 17 minutes.
Allow scones to cool. Meanwhile, prepare vanilla glaze.
To prepare glaze, whisk together sugar, milk, and vanilla extract.
Drizzle over cooled scones and allow to glaze to set (this should just take several minutes) before serving.
Scones taste best fresh but can be stored in an airtight container at room temperature for 2-3 days. They will taste best when warmed up again before serving.
*Please see post for tips on making these pumpkin scones without a food processor.**Make sure this is puree and not "pumpkin pie filling".***To blot your pumpkin, place it in a medium sized bowl and use paper towels to "blot" the pumpkin and absorb as much liquid as you can. See video for more advice on blotting.