Preheat oven to 425 degrees F.
Lightly grease a cookie sheet or line with parchment paper.
Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.
With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.
In a separate mixing bowl, whisk pumpkin, half and half, and egg.
Fold wet ingredients into dry ingredients. Form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).
Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.
Place on prepared baking sheet from step 2.
Bake for 14–16 minutes until scones turn light brown.
Place on wire rack to cool.