1-Getting started with these pumpkin scones: preheating your oven, so let’s walk through it step by step. First, set your oven to 400°F (204°C) and line your baking sheets with parchment paper or silicone mats to avoid any sticking. This simple prep helps everything bake evenly and keeps cleanup quick.

2-Next, in a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt until they’re well mixed. Then, grate that frozen butter into the dry ingredients and work it in with your fingers or a tool until you get pea-sized crumbs this is what makes the scones so flaky. In another bowl, whisk the 1/3 cup of heavy cream with the egg, blotted pumpkin puree, brown sugar, and vanilla extract until smooth.

3-Now, combine the wet and dry mixtures, stirring just until everything is moistened don’t overdo it, or your scones might turn out tough. Shape the dough into an 8-inch disc on a floured surface, cut it into 8 wedges, and place them on your baking sheet about 2 inches apart. Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle on that optional coarse sugar for a nice crunch.

4-Bake for 20-25 minutes until they’re lightly browned, then let them cool a bit. For the glaze, melt the butter and maple syrup over low heat, whisk in the confectioners’ sugar, and add a pinch of salt to taste before drizzling it over the warm scones. If you’re looking for more baking tips, my blueberry cottage cheese breakfast bake shares similar techniques for fluffy results.