1-Preheat the oven: Preheat the oven to 400°F (204°C) and position the rack in the middle-low spot. Line your baking sheets with parchment paper or silicone mats for easy cleanup.

2-Mixing the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt until well combined. This step ensures even distribution of flavors, setting the base for your classic recipe.

3-Incorporating the Butter: Grate the frozen butter and mix it into the flour blend using a pastry cutter, fork, or your fingers until you get pea-sized crumbs. This technique is key for those tender, flaky layers that make pumpkin scones so irresistible.

4-Wet Ingredients Mixture: In a small bowl, whisk together 1/3 cup heavy cream, the egg, blotted pumpkin puree, brown sugar, and vanilla extract until smooth. Gradually drizzle this wet mixture into the dry ingredients and stir just until moistened don’t overdo it to keep the scones tender.

5-Shaping and Baking: Form the dough into a ball with floured hands, then flatten it into an 8-inch disc and cut into 8 wedges. Place them 2 inches apart on the baking sheet, brush with the remaining 2 tablespoons of heavy cream, and sprinkle with coarse sugar if you like.

6-Baking and Glazing: Bake for 20-25 minutes until lightly browned; smaller scones might take 18-20 minutes. Once out, prepare the glaze by melting butter and maple syrup over low heat, then whisk in confectioners’ sugar and a pinch of salt off the heat. Drizzle over warm scones and serve right away.