Instructions

1. Preheat the Oven

   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.

2. Mix the Dry Ingredients

   • In a large mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, salt, and brown sugar until well combined.

3. Cut in the Butter

   • Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your hands to work the butter into the flour until the mixture looks like coarse crumbs.

4. Combine the Wet Ingredients

   • In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.

5. Form the Dough

   • Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula or wooden spoon until a rough dough forms. Avoid overmixing.

6. Shape and Cut the Scones

   • Transfer the dough onto a floured surface. Shape it into a 7-inch circle, about ¾ inch thick.
   • Use a sharp knife to cut the dough into 8 equal wedges.

7. Bake the Scones

   • Arrange the scones on the prepared baking sheet, spacing them slightly apart.
   • Bake for 18-22 minutes or until golden brown and cooked through.

8. Prepare the Maple Glaze (Optional)

   • While the scones cool, whisk together the powdered sugar, maple syrup, and milk until smooth. Drizzle over the scones once they have cooled slightly.

9. Serve and Enjoy!

   • Let the glaze set for a few minutes, then serve warm with coffee or tea.