Preheat the oven to 400 degrees.
In a medium bowl, whisk together dry ingredients (flour, baking powder, salt, cinnamon, sweetener).
Slice and cube cold butter and add it to the dry ingredients.
Use a pastry cutter, forks, or your fingers to cut the butter into the flour mixture. Work it until the butter is well incorporated and mixture is grainy with pea-sized crumbs.
In a separate medium bowl, combine wet ingredients with a whisk or hand mixer (pumpkin puree, egg, heavy cream, vanilla, SweetLeaf Pumpkin Spice drops). Mix until combined.
Add wet ingredients to butter and flour mixture. Mix until a dough has formed.
Place dough on to a well-floured surface and add additional flour to the top of the dough and press it into an 8-9-inch round (about 1 inch thick). Add more flour as needed if the dough is too wet to work with.
Use a pizza cutter or a sharp knife to cut the dough into 8 wedges.
Line a cookie sheet with parchment paper and place the wedges at least 1 inch apart. Brush some heavy cream over the top of each scone.
Bake for about 20 minutes or until the bottoms are golden brown.
Remove from oven and let them cool to room temperature before glazing.