• Preheat oven to 400 degrees and line a large baking sheet with parchment paper. Set aside.

Crumb Cake Topping

• In a small bowl, mix cinnamon, flour, and brown sugar together. Add in the butter. Using a fork or your hands, work the butter into the dough until it is completely combined. The consistency should look a bit like wet sand. Pinch and press the mixture into crumbs making the crumbs as big or small as you would like (I like to do a variety of sizes). Set aside.

Pumpkin Scones

• In a large bowl (or the bowl of a stand mixer) whisk flour, sugar, baking powder, salt, and all spices together.
• Add in the cold butter. Using a fork or pastry cutter work the butter into the dry ingredients until the mixture resembles coarse crumbs. You can also do this with a standing mixer and the paddle attachment.
• Next, add in the egg, pumpkin puree, vanilla extract, and buttermilk. Start with 1/3 cup buttermilk. If the dough is too try, add in the remaining buttermilk, one Tbsp at a time.
• Once the scone dough has come together, turn out onto a lightly floured surface and pat it into a disc/circle, about 1/2” thick.
• Press the crumb cake topping on top of the pumpkin dough, gently pressing it into the dough so it stick.
• Cut in 8 triangles and place onto your prepared baking sheet.
• Bake at 400 for 18-20 minutes. Allow to cool a few minutes before adding the icing.

Vanilla Icing:

• In a small bowl, whisk powdered sugar, vanilla extract, and heavy cream together. If the mixture is too thick, add in a bit more heavy cream. If the icing feels too thin, add in a little more powdered sugar.
• Drizzle the icing over the warm scones and allow the glaze to set before serving.