1-Get ready: Start by preheating your oven to 400°F (204°C) and lining your baking sheets with parchment paper or silicone mats. This sets the stage for golden, flavorful results.

2-Mix dry ingredients: In a bowl, whisk together the 2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt. This dry mix forms the base for that light, airy texture.

3-Add butter: Next, grate the 1/2 cup frozen unsalted butter into the flour mixture and combine it using a pastry cutter, fork, or your fingers until it looks like pea-sized crumbs.

4-Mix wet ingredients: In another bowl, whisk together 1/3 cup heavy cream, 1 large egg, 1/2 cup blotted pumpkin puree, 1/2 cup light brown sugar, and 1 teaspoon pure vanilla extract.

5-Combine and shape dough: Add the wet ingredients to the dry ones and gently mix until just combined, being careful not to overdo it for tender scones. Flour your hands, shape the dough into a ball, flatten it into an 8-inch disc, and cut it into 8 wedges. For smaller scones, divide the dough into two 5-inch discs and cut each into 8 wedges.

6-Bake scones: Place the scones 2 inches apart on your prepared baking sheets, brush the tops with the remaining 2 tablespoons heavy cream, and optionally sprinkle with coarse sugar. Bake the larger scones for 20-25 minutes and the smaller ones for 18-20 minutes until they’re lightly browned.

7-Prepare maple glaze: While they bake, prepare the maple glaze by melting 2 tablespoons unsalted butter and 1/3 cup pure maple syrup over low heat, then whisk in 1 cup sifted confectioners’ sugar and a pinch of salt to reach your desired consistency. Drizzle the warm glaze over the warm scones right after baking. These are best enjoyed fresh and can be stored for up to 2 days.