1-Preheat oven: Start by preheating your oven to 400°F and lining a baking sheet with parchment paper for easy cleanup and even baking.

2-Mix 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 to blend the dry ingredients evenly. Grate 1/2 cup frozen unsalted butter into this mixture and combine it using a pastry cutter, fork, or your fingers until it forms pea-sized crumbs for that flaky texture.

3-Mix wet ingredients: In another bowl, whisk together 1/3 cup heavy cream, 1 large egg, 1/2 cup blotted canned pumpkin puree, 1/2 cup light brown sugar, and 1 teaspoon pure vanilla extract until well mixed. Pour this wet mixture over the dry ingredients and stir lightly until just combined, being careful not to overmix for tender results.

4-Shape dough: Lightly dust your hands with flour, shape the dough into a ball, and transfer it to a floured surface. Flatten it into an 8-inch disc and cut it into 8 equal wedges; for smaller scones, divide the disc into two 5-inch ones and cut each into 8 wedges. Place the wedges 2 inches apart on the prepared baking sheet, brush with the remaining 2 tablespoons heavy cream, and sprinkle with coarse sugar if you want added crunch.

5-Bake and glaze: Bake the larger scones for 20 to 25 minutes or the smaller ones for 18 to 20 minutes until they’re lightly browned. Once out of the oven, let them cool slightly before preparing the glaze: Melt 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 until smooth. Drizzle the warm glaze over the scones and serve them warm for the best flavor. Dietary adaptations, like using gluten-free flour in the dry mix or plant-based alternatives in the wet ingredients, keep this recipe flexible for all.