1-Getting started with pumpkin scones begins with prepping your space and ingredients. First, preheat your oven to 400°F and line baking sheets with parchment paper. Keep that butter frozen for the flakiest texture, as cold ingredients are crucial for success.

2-Next, in a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt. This step mixes the dry goods evenly, setting the base for your pumpkin scones.

3-Mixing the Dough Grate the frozen butter into the dry mixture and combine it using a pastry cutter or your fingers until it forms pea-sized crumbs. In another bowl, whisk the 1/3 cup heavy cream, egg, blotted pumpkin puree, brown sugar, and vanilla extract.

4-Drizzle the wet ingredients into the dry ones and stir gently until just moistened. Be careful not to overmix, as this keeps the scones tender.

5-Shaping and Baking Flour your hands, form the dough into a ball, and flatten it into an 8-inch disc. Cut it into 8 wedges and place them on the baking sheets, spaced at least 2 inches apart.

6-Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle with coarse sugar if you like. Bake for 20-25 minutes for larger scones or 18-20 minutes for smaller ones, until they’re lightly browned.

7-Adding the Glaze While the scones bake, melt the butter and maple syrup over low heat, then whisk in the confectioners’ sugar and a pinch of salt. Once the scones are done, drizzle the glaze over them while warm.