Preheat Oven to 400 F (204 C) and line a baking sheet with parchment paper.
Whisk together flours, pumpkin spice, baking powder, and salt in a large bowl.
Add cold butter cubes and work together with hands until mixture resembles cornmeal with small flakes of butter.
In a separate medium bowl, stir together pumpkin puree, egg, heavy cream, and sugar.
Pour wet mixture into the flour and butter.
Sprinkle the chopped sage into the bowl and stir with a wooden spoon.
Once dough begins to form, use your hands to mash into a ball.
Transfer dough onto a lightly floured surface.
Gently press ball flat and shape into a 10-12 inch circle with hands.
Using a bench scraper or sharp knife and cut into eight pieces. (cutting in half, then fourths, then eighths)
Transfer scones to lined baking sheet leaving 1-2 inches space between.
Gently brush each scone with egg wash.
Place a small Sage leaf in the center of each scone.
Bake for 20-25 minutes, until golden brown.
Set tray on cooling rack for 5 min.
Serve scones warm with butter and coffee.