1-BEGIN with preheating your oven to 400°F and positioning the rack in the middle. Line baking sheets with parchment paper or silicone mats to ensure even baking.

2-Mixing the Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 and 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 and 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt. This step builds the base for your pumpkin scones, incorporating those essential warm spices.

3-Incorporating the Butter: Grate 1/2 cup frozen unsalted butter and cut it into the flour mixture using a pastry cutter, fork, or fingers until pea-sized crumbs form. Keeping the butter cold is crucial for achieving that flaky texture.

4-Combining Wet Ingredients: In a separate bowl, whisk together 1/3 cup heavy cream (plus the additional 2 tablespoons as needed later), 1 large egg, 1/2 cup blotted canned pumpkin puree, 1/2 cup light brown sugar, and 1 teaspoon pure vanilla extract. Gently drizzle this wet mixture into the dry ingredients and mix until just moistened to avoid overworking the dough.

5-Shaping and Baking: With floured hands, form the dough into a ball and flatten it into an 8-inch disc. Cut into 8 equal wedges and place them 2 inches apart on the prepared baking sheets. Brush with the remaining 2 tablespoons heavy cream and sprinkle with coarse sugar if desired. Bake for 20 to 25 minutes until lightly browned; for smaller scones, bake 18 to 20 minutes.

6-While the scones 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. Drizzle the glaze over the warm scones for a finishing touch.