Preheat oven to 400°
Combine flour, sugar, baking powder, salt, and spices in a large bowl.
Cut in butter with a pastry knife, until the mixture is crumbly with no chunks of butter.
In a separate bowl, whisk together pumpkin, milk, and egg.
Fold wet ingredients into dry ingredients and form into a ball.
Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle
(about 9 inches long and 3 inches wide)
Divide into three sections and then make each section into two triangles.
It's optional to brush the tops of the scones with cream before baking for a nice sheen and crust on top.
Bake on a parchment-lined cookie sheet for 15 minutes at 400 degrees. (10 minutes for small scones)
Scones should begin to turn light brown, let cool on a rack.