"The real things haven't changed. It is still best to be honest and truthful; to make the most of what we have; to be happy with simple pleasures; and have courage when things go wrong." ~ Laura Ingalls Wilder
Combine first nine ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk eggs, pumpkin and milk. Stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8 inch circle; cut each into eight wedges. Separate wedges and place 1 inch apart on ungreased baking sheets. Brush with cream. Bake at 400° for 15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm and enjoy!