• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• In a large bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt.
  
• Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Freeze for 10 minutes.
• In a large glass measuring cup or another bowl, whisk together pumpkin puree, heavy cream and espresso powder. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
  
• Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into an 8″ circle, about 1-inch thick, and cut into 8 wedges.
  
• Place scones onto the prepared baking sheet. Brush with egg. Place into oven and bake for 20-22 minutes, or until firm to the touch and lightly browned.

For the glaze

• In a small bowl, whisk together confectioners’ sugar, buttermilk, vanilla and cinnamon until smooth. If the glaze is too thick, add more buttermilk as needed; set aside.
• When the scones are done, cool for 10 minutes and drizzle the glaze on each scone. Allow glaze to set before serving.