1-Preheat the oven to 400°F (approximately 204°C). Place the oven rack in the middle-lower position and line a baking sheet with parchment paper or a silicone mat.

2-In a bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt.

3-Grate the frozen butter and incorporate it into the flour mixture using a pastry cutter, fork, or fingers, until pea-sized crumbs form.

4-In a separate bowl, whisk together 1/3 cup heavy cream, egg, blotted pumpkin puree, brown sugar, and vanilla extract.

5-Pour the wet ingredients into the dry ingredients and mix just until moistened, avoiding over-mixing.

6-With floured hands, form the dough into a ball and flatten it into an 8-inch disc. Cut the disc into 8 equal wedges.

7-Arrange the scones 2 inches apart on the baking sheet. Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle with coarse sugar if desired.

8-Bake for 20 to 25 minutes, until lightly browned.

9-While baking, melt the butter and maple syrup over low heat. Remove from heat and whisk in confectioners’ sugar and salt to make the glaze.

10-Drizzle the warm glaze over the warm scones.

11-Serve immediately. Leftovers can be kept up to 2 days at room temperature or refrigerated.