1-Preheat your oven: preheating your oven to 400°F (204°C) and lining your baking sheets for easy cleanup.

2-Whisk together dry ingredients: flour, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl to ensure even distribution.

3-Grate the frozen butter and blend it into the dry mix until you get pea-sized crumbs, which helps create those flaky layers.

4-Whisk wet ingredients: In another bowl, whisk 1/3 cup of heavy cream with the egg, blotted pumpkin puree, brown sugar, and vanilla extract, then gently combine it with the dry ingredients without overmixing to keep the dough tender.

5-Shape the dough: Shape the dough into an 8-inch disc on a floured surface, cut it into 8 wedges, and place them 2 inches apart on the baking sheets.

6-Brush and sprinkle: Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle with optional coarse sugar for a nice crunch.

7-Bake: Bake for 20-25 minutes until lightly browned, or 18-20 minutes for smaller scones, and let them cool slightly before adding the maple glaze.

8-Make the glaze: Melt butter and maple syrup over low heat, then whisk in confectioners’ sugar and a pinch of salt, and drizzle it over the warm scones.