• Preheat oven to 400 degrees.
• Combine first seven ingredients in a large bowl and whisk all together.
• In a medium bowl combine egg, pumpkin, buttermilk and whisk together.
• Cut butter into dry ingredients using a pastry blender. Do this until mixture resembles coarse crumbs.
• Pour wet ingredients over the flour/butter mixture, and using a strong wooden spoon or spatula combine together.
• Keep folding the ingredients over until all the dry is incorporated with the the wet ingredients.
• Turn onto a well floured surface and knead about 10 times.
• Divide dough in half and roll out into an approximate 8-inch circle.
• I used a dough scraper to cut the dough into 8 triangles, just imagine you are slicing a pizza.
• Place on a parchment lined baking sheet.
• Brush tops with milk.
• Bake for 12-15 minutes.
• Do the same steps with the remaining dough.
• Once finished baking, remove from oven and place on wired racks to cool.

Maple Cream Cheese Glaze

• Combine all ingredients and mix together on medium-high speed. I used my hand mixer.
• Once scones have completely cooled pour over the tops or I used an offset spatula.
• Glaze the scones once they have completely cooled.