Preheat your oven to 375 °F and line a baking sheet with baking paper or a silicone baking mat. Set aside.
Measure out ⅓ cup of coconut oil and pour it into a plastic bowl (if its in liquid form) and place it in the freezer to harden. It should pop out of a plastic bowl easily after it has solidified.
In a smaller mixing bowl, whisk together the pumpkin puree, aquafaba and coconut cream.
In a separate larger mixing bowl, whisk together the dry ingredients, from the flour to the sea salt.
Pop the coconut oil out of the plastic bowl and chop it into small squares. Dump the coconut oil into the dry mixture and use a fork to cut the coconut oil into the flour (see video). You want the mixture to resemble coarse sand with no large coconut oil pieces remaining.
Add the liquid pumpkin mixture into the flour and coconut oil mixture and use a rubber spatula to stir until everything is mostly combined.
Dust your parchment paper-lined baking sheet with flour and dump the pumpkin dough onto the paper. Knead the dough, adding more flour if needed, until it just comes together. Then press the dough into a 1-2 inch high round.
Cut the round into 8 triangles and carefully separate the triangles so there is about 2 inches between each scone.
Bake for about 20 minutes or until just barely starting to turn golden.
Remove the scones from the oven and allow them to cool for about 5 minutes before carefully transferring them to a wire rack to cool completely.
While the scones cool, prepare the cinnamon sugar glaze by whisking together 1 cup of powdered sugar and a pinch of cinnamon in a bowl. Add 1 tablespoon of coconut cream and stir to combine, adding more cream 1 teaspoon at a time until you get a thick, but pourable glaze.
Drizzle or coat the scones in the glaze and enjoy!