In a stand mixer with the paddle attachment, combine flour, sugar, baking powder, salt, cinnamon and pumpkin pie spice and mix together until combined.

Cut cold butter cut into little squares and add to the flour mixture and mix on low until coarse and pea sized.

In a separate bowl, mix together the eggs, vanilla extract, pumpkin puree and whipping cream.

Pour the wet mixture into the dry mixture and mix just until all combined.

Flour a surface and turn the dough onto the floured surface and sprinkle the top with flour. The dough will be more wet so add some flour to your hands and pat the dough into a 12” circle.

Sprinkle the top with cinnamon and brown sugar and spread evenly to the edges.

Begin to fold the outside in making a smaller circle. Sprinkle more flour on top and pat into an 8” circle.

Using a pastry cutter or knife, cut the circle into 6 pieces making the scones.

Place the scones onto a baking sheet lined with parchment paper.

Bake on 400° for 15 minutes or until toothpick comes out clean.

Meanwhile, make the icing mixing all of the icing ingredients together.

Remove the scones from the oven, pour the icing over the top and sprinkle with crushed pecans.