Combine flour, baking powder and salt.
Chop butter into small cubes.
Cut butter into flour mixture until butter is in small pea sized pieces (this can be done in a kitchen aid with the paddle mixer or by hand with a fork or pastry cutter), mix in cream until just combined.
Carefully add remaining ingredients, excluding 1/4 cup each of the pumpkin seeds and walnuts and the sugar.
Divide dough into 2 balls on 2 pieces of saran wrap, flatten slightly - to about 2" high rounds, wrap and chill for at least 1 hour. Preheat oven to 400F.
Mix remaining pumpkin seeds, walnuts and sugar together in a bowl.
Remove scone mixture from the fridge, cut each round into 6 triangles. brush with a little cream and dip the triangles into the walnut mixture, pressing to coat.
Bake on a cookie sheet covered with parchment paper, for around 15 to 20 minutes, until golden brown.
Cool before serving.