Preheat oven to 425 degrees

Line a baking sheet with parchment paper.

In a bowl combine 4 tablespoons butter with 1/3 cup brown sugar and 1 cup graham cracker crumbs.

In a larger bowl combine flour, sugar, baking powder, salt and pumpkin pie spice and ½ cup graham cracker crumb mixture..

Cut in butter to flour mixture with a pastry knife, until mixture is crumbly with no chunks of butter.

Add pumpkin, cream, egg and vanilla extract.

Mix on low until combined and dough pulls away from sides of bowl. Don’t over mix.

Cut ball of dough into two.

Roll each into a smaller ball.

Place one ball of dough in bowl of crumbs at a time and press crumbs into the dough.

Roll out dough about ½ inch thick or so, keeping it in a circle shape. Cut into 8 pie shaped pieces with a large knife. Do the same with second ball of dough

Bake for 15 minutes or until scones are lightly brown. Test with toothpick to be sure centers are not sticky.

Cool on rack.