Preheat oven to 425.
Line baking sheet with parchment paper, set aside.
In medium bowl stir together flour, rolled oats, packed brown sugar, baking powder, salt, baking soda, and pumpkin pie spice.
Cut in cold, cubed butter until mixture resembles coarse crumbs.
In small bowl, combine beaten egg, cream and cooled espresso or coffee.
Add egg mixture to flour mixture, stir together.
Stir in chopped, chocolate covered espresso beans. (1/3 cup)
Turn dough onto a floured surface. Knead lightly 8 to 10 times.
Pat into a 10 to 12 inch circle. Cut into 10 wedges.
Place on baking sheet lined with parchment paper.
Bake for 12 to 15 minutes or until golden brown.
Transfer to a wire rack to cool.
1/3 cup chopped chocolate covered espresso beans
In small bowl, whisk together powdered sugar, espresso or strong coffee, and white corn syrup. Whisk until icing is of drizzle consistency. Drizzle over scones. Sprinkle scones with chopped, chocolate covered espresso beans, (1/4 cup)