Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.
Step 3: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Step 4: In a separate medium bowl, whisk together the pumpkin puree, egg, heavy cream, and vanilla extract until smooth.
Step 5: Pour the wet pumpkin mixture into the dry ingredients. Stir gently with a spatula until just combined and a shaggy dough forms. Do not overmix.
Step 6: Turn the dough out onto a lightly floured surface. Gently pat it into a round circle about 1-inch thick. Cut the dough into 8 wedges.
Step 7: Place the scone wedges on the prepared baking sheet, spacing them slightly apart. Bake for 18-22 minutes, or until golden brown.
Step 8: Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve warm.