1-Getting pumpkin scones right: Start by preheating your oven to 400°F (204°C) and positioning the baking rack in the middle-lower area for even cooking. Line your baking sheets with parchment paper or silicone mats to make cleanup a breeze and help the scones release easily.

2-Combine dry ingredients: In a large 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 until everything is well combined. Grate the 1/2 cup frozen unsalted butter into this mixture and blend it in until you get pea-sized crumbs, which will give your scones that irresistible texture.

3-Mix wet ingredients: In another bowl, whisk 1/3 cup heavy cream with 1 large egg, 1/2 cup blotted canned pumpkin puree, 1/2 cup light brown sugar, and 1 teaspoon pure vanilla extract. Gently fold the wet ingredients into the dry ones until just mixed, being careful not to overdo it this keeps the scones tender. Flour your hands, shape the dough into a ball, flatten it into an 8-inch disc, and cut it into 8 wedges. Place the wedges on your prepared baking sheet, about 2 inches apart, brush them with the remaining 2 tablespoons heavy cream, and sprinkle with coarse sugar if you like.

4-Baking and glazing: Bake for 20-25 minutes until they’re lightly browned. If you’re making smaller scones, form two 5-inch discs, cut each into 8 wedges, and bake for 18-20 minutes. Once done, let them cool slightly before adding the glaze. For the maple glaze, melt 2 tablespoons unsalted butter with 1/3 cup pure maple syrup over low heat, then remove from heat and whisk in 1 cup sifted confectioners’ sugar and a pinch of salt. Drizzle it over the warm scones for a sweet finish. These scones taste best warm and can be stored for up to 2 days or frozen for up to 3 months.