Instructions:

1. Preheat oven to 400°F (204°C) and place a rack in the center.

2. In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt.

3. Grate the frozen butter into the flour mixture. Toss to coat the butter in the dry ingredients until crumbly.

4. In a separate bowl, whisk the 1/3 cup heavy cream, egg, pumpkin puree, brown sugar, and vanilla.

5. Pour the wet mixture into the dry ingredients and stir just until a shaggy dough forms. Avoid overmixing.

6. Turn the dough out onto a lightly floured surface. Pat into a 7-inch disc. Slice into 8 wedges.

7. Place scones on a parchment-lined baking sheet and chill in the fridge for 15 minutes.

8. After chilling, brush the tops with remaining 2 tablespoons of heavy cream. Sprinkle with coarse sugar if desired.

9. Bake for 15–20 minutes, or until tops are golden and a toothpick inserted into the center comes out clean. Let cool.

10. (Optional) To make glaze: Heat butter and maple syrup together, then whisk in powdered sugar and a pinch of salt. Drizzle over cooled scones.