1-Start by preheating your oven to 400°F (204°C) and lining a baking sheet with parchment paper. Whisk together the dry ingredients: 2 cups all-purpose flour, 2 and 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 and 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt. Grate the 1/2 cup frozen unsalted butter into the mixture until pea-sized crumbs form, which creates flaky layers.

2-Next, whisk the wet ingredients in a separate bowl: blotted 1/2 cup canned pumpkin puree, 1 large egg, 1/3 cup heavy cream, 1/2 cup light brown sugar, and 1 teaspoon pure vanilla extract. Mix the wet ingredients into the dry until just moistened, avoiding over-mixing for a tender crumb. Form the dough into an 8-inch disc on a floured surface and cut into 8 wedges.

3-Place the wedges on the prepared baking sheet, brush with the remaining 2 tablespoons heavy cream, and sprinkle with coarse sugar if desired. Bake for 20-25 minutes until lightly browned, then let them cool slightly. For the glaze, melt 2 tablespoons unsalted butter and 1/3 cup pure maple syrup over low heat, whisk in 1 cup sifted confectioners’ sugar and a pinch of salt, and drizzle over the warm scones.