• In a bowl, combine the flour, salt, baking powder, and ground cinnamon.
• Grate the frozen butter using the side of a box grater with large holes.
• Cut the grated butter into the dry ingredients using a pastry cutter, fork, or your hands until the mixture resembles coarse crumbs with some larger pieces of butter.
• In a small bowl, whisk together the brown sugar, egg, vanilla extract, milk, and pumpkin purée.
• Add the wet ingredients to the butter-flour mixture and gently bring the dough together. The dough will be sticky.
• Transfer the dough onto a well-floured surface and dust the top with flour. Form the dough into a 2” (5 cm) thick disk, adding more flour as needed. Cut it into 8 triangles and place them on a baking sheet lined with parchment paper, leaving at least 2” (5 cm) of space between each scone.
• Place the baking sheet in the fridge, then preheat the oven to 400°F (200°C).
• When the oven is hot, brush the scones with the heavy cream and bake for 20 minutes or until golden around the edges.
• Allow the scones to cool to room temperature before glazing.

For the glaze

• Melt the butter in a light-colored pan over medium-low heat, stirring occasionally, until it turns golden brown and smells nutty.
• Pour the browned butter into a bowl with the powdered sugar and vanilla extract. Whisk well to combine.
• Add the milk or water, one tablespoon at a time, and whisk until the glaze is glossy and has a thick but pourable consistency.
• Drizzle the glaze over the fully cooled scones using a spoon or piping bag. Let it set at room temperature before serving.