1Preheat the oven to 425F.
2In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon and salt. Add the butter and rub it in to blend with a fork or your fingers.
3In a small bowl or measuring cup, stir together the pumpkin, egg and milk or cream, and add it to the dry ingredients. Stir just until the dough comes together, then pat it into a circle about an inch thick on a parchment-lined baking sheet and cut into wedges. If you like, brush with cream and/or sprinkle with coarse sugar.
4Bake for 18-20 minutes, or until golden. Let cool slightly before drizzling; whisk together the icing sugar, cream and vanilla and drizzle over the scones with a fork.