Make the Pumpkin Scones:

1. Preheat oven to 400 F. Line a baking sheet with parchment paper. Set aside.
2. In a medium bowl, whisk together flour, brown sugar, pumpkin spice blend, baking soda, and salt. Work the butter into the flour mixture with a pastry cutter (or your hands) just until the mixture is crumbly and the butter is the size of small peas.
3. In another bowl, whisk together the pumpkin puree, half-and-half, egg, and vanilla until well combined. Pour pumpkin mixture over the dry ingredients. Stir using a rubber spatula until a soft dough forms. Knead dough in the bowl until smooth for about 1 minute. If the dough sticks, add a little flour to your hands.
4. Flour a work surface generously, then roll the dough into an 8 x 10-inch rectangle, about ¾-inch thick.
5. Cut the dough into 16 even squares. To do this, cut the rectangle in half horizontally, then cut each half again horizontally, creating 4 equal rectangles. Do the same in the other direction, vertically. You should have 16 roughly two-inch squares.
6. Cut each square in half diagonally to create mini triangle-shaped scones.
7. Place the scones onto prepared baking sheet. Bake for 10-12 minutes, or until a tester inserted in the center comes out clean. Let cool for 10 minutes.

Make the First Glaze:

1. Combine confectioners’ sugar and half-and-half in a bowl until smooth. Drizzle over slightly cooled scones. Allow to set at least 10 minutes, until icing hardens.

Make the Spiced Glaze Drizzle:

1. Combine confectioners’ sugar, pumpkin spice blend, and half-and-half and whisk until smooth. Drizzle spiced glaze in a zig-zag pattern on top over the plain glaze. Allow to set at least 5 minutes before serving.