Preheat the oven to 425F, line a baking sheet with parchment or a Silpat mat.

Combine flour, sugar, baking powder, salt, and spices in a food processor. Add cold butter and combine until chunks of butter are no longer noticeable. (You can do this by hand with a fork if you don't have a food processor)

In a separate bowl, combine together the pumpkin, half and half, and egg. Stir ingredients until well combined. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 3 inch by 9 inch rectangle. The rectangle should be about an inch thick. Using a pizza cutter, slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Bake for 14–16 minutes or until scones turn light brown.

Coffee Glaze:

Mix the powdered sugar and 2 tbsp cold coffee until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

Pumpkin Glaze:

Combine all of the ingredients for the spiced icing. Drizzle over each scone and allow the icing to dry before serving.