Line a baking sheet with parchment paper and set aside. Preheat oven to 400°F.
In a medium mixing bowl, whisk together flour, brown sugar, baking powder, salt, and chai latte mix (or spices listed above).
Cut the butter into the dry ingredients. Using your fingertips or a pastry cutter, combine the flour mixture with the butter until the butter forms pea-sized clumps.
Place pumpkin puree in a separate bowl and blot with several paper towels until some of the moisture is removed. There is no exact amount, but to give you an idea I used about 3-4 half sheets of paper towel that were saturated.
Add heavy cream to pumpkin puree and whisk together. Add vanilla and whisk again.
Add the pumpkin-cream mixture to the dry ingredients. Using a silicon spatula, gently combine the ingredients until a dough forms.
Turn the dough out onto a lightly floured surface. Using your hands, shape the dough into a circle about 8-10 inches in diameter. Don't be too technical here; I included the size to give you a specific idea!
Cut the dough into 8 equal triangular pieces with a pizza cutter or a knife. Place them about 2 inches apart on the prepared baking sheet. Brush with heavy cream. Bake for 10-15 minutes or until browned.
While the scones are baking, prepare the icing. Remove from the oven and place on a cooling rack and allow to cool completely before adding icing. Store in the fridge for up to two weeks.