To brown the butter:

1. Chop the butter into Tablespoons and place it in a small saucepan over medium-high heat. Once the butter has melted, begin to whisk it gently. Allow the butter cook until it is golden brown—about 4 minutes. The butter will foam on top. It is ready when the foam on top starts to turn golden brown. Remove it from the heat and whisk it gently again. Transfer to a heat safe, airtight container and freeze until solid for 2 hours or overnight.
2. Add the flour, brown sugar, baking powder, salt, and pumpkin pie spice to the bowl of a food processor. Pulse to combine. Chop the frozen brown butter into large cubes and add it to the food processor. Pulse again until the butter is the size of peas—about 10 pulses.
3. In a small bowl, whisk together the egg, cream, vanilla, and pumpkin puree until combined.
4. Transfer the butter/flour mixture to large bowl or Kitchen Aid with a dough hook.
5. Add the wet ingredients and chopped pecans (optional). Stir until no large clumps of flour remain.
6. Once the dough is fully combined, transfer it onto a floured surface and pat it into a circle using your hands—the dough should be 1 inch thick and the circle should be 8 inches in diameter.
7. Cut the dough into 8 triangles and transfer to a parchment lined baking sheet.
8. Bake in a preheated 425°F oven for 16-20 minutes, or until the scones are lightly browned and puffed.

To make the icing:

1. Combine all of the ingredients in a small bowl and whisk until no large lumps of powdered sugar remain.
2. Store the scones in an airtight container in the refrigerator for up to 48 hours. The scones are best when reheated in the microwave for 30 seconds.