Preheat oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugars, salt, baking soda, baking powder, and spices. Add the cubed butter and use a fork or pastry cutter to work the ingredients until you have a crumby texture.
In a separate bowl, combine the pumpkin puree, egg, vanilla, buttermilk, and honey.
Make a well or indention in the bowl of dry ingredients and pour the pumpkin mixture in the middle. Fold together until everything is well incorporated and a thick dough forms.
Place the dough onto a clean countertop or silicone mat. Form the dough into a round disc - but do not knead or roll the dough.
Cut the dough into 6 equal triangles, like you would cut a pie.
Place each scone on the prepared pan and brush the tops with half and half.
Bake for 13-15 minutes, or until the scones are lightly browned. Remove from oven and allow to cool for 5 minutes.
To Glaze the Scones:
Whisk together half and half and powdered sugar, until smooth. This is the vanilla glaze.
In a separate bowl, whisk together the baking spices and the powdered sugar. Add the pumpkin puree and half and half and mix until smooth.
Drizzle the vanilla glaze onto the cooled scones. Next, drizzle the pumpkin icing on top (a piping bag can be used to make them look pretty).
Allow the icing to harden before storing or serving.
Notes
Nutrition information is an estimate only.Baking Notes: If the dough seems warm or especially soft after you've cut into wedges, you may want to chill the dough for 10 minutes prior to baking.