Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.

Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to blend until you have a coarse meal with pea-sized lumps.

In a separate bowl, whisk together the pumpkin purée, heavy cream, egg, and vanilla extract until smooth.

Pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon until combined, being careful not to overmix. If you’re adding chocolate chips or nuts, fold them in now.

Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it into a circle about 1-inch thick.

Use a sharp knife or a pizza cutter to slice the dough into 8 wedges. Place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 15-20 minutes, or until the scones are lightly golden and a toothpick inserted into the center comes out clean.

Allow them to cool for a few minutes on the baking sheet before transferring them to a wire rack. Enjoy them warm or at room temperature!