Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, garlic powder, and optional cayenne pepper.

Add the cold, cubed unsalted butter into the dry mixture and work it in until it resembles coarse crumbs.

Fold in the grated Parmesan cheese and finely chopped fresh rosemary.

In a separate bowl, whisk together the canned pumpkin puree, milk, large egg, and optional honey.

Gently pour the wet mixture into the dry ingredients, folding with a spatula just until combined.

Turn the dough onto a lightly floured surface, and pat it into a rectangle about 1-inch thick. Cut into desired shapes.

Place the shaped scones onto the prepared baking sheet with space between them. Refrigerate for 15 minutes for extra flakiness, if desired.

Bake the scones for 18-20 minutes until golden brown and a toothpick comes out clean.

Transfer the scones to a wire rack to cool slightly before serving.