Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, cinnamon, pumpkin pie spice, and salt.

Grate the frozen butter and add to the flour mixture, using a pastry cutter or your fingers to mix until it resembles coarse crumbs.

In a separate bowl, whisk together 1/3 cup heavy cream, egg, pumpkin puree, brown sugar, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Turn the dough out onto a lightly floured surface and shape into an 8-inch disc. Cut into 8 wedges.

Place the scones on the prepared baking sheet, brush with the remaining heavy cream, and bake for 20-25 minutes or until golden brown.

Allow the scones to cool slightly before serving.