Cover a sheet tray with parchment paper and place it aside. The parchment will keep the scones from adhering to the pan and simplify cleanup.

In a large mixing bowl, whisk the all-purpose flour with the brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt until evenly distributed.

Add the chilled butter cubes to the flour mixture. Using a pastry blender or fork, work the butter into the dry ingredients until the pieces are approximately lentil-sized. Leave visible bits of butter throughout the mixture, as these help create a flaky finished texture.

In a separate bowl, whisk the pumpkin purée, room-temperature egg, vanilla extract, and 3 tablespoons of heavy cream until well blended.

Pour the pumpkin mixture into the bowl containing the dry ingredients. Mix gently only until the ingredients come together. Avoid excessive stirring or kneading, which can make the scones less tender.

Transfer the soft dough directly to the parchment-lined tray. Pat it into a roughly 8-inch round. If the dough clings to your hands, lightly dust the surface and your hands with additional all-purpose flour.

Using a sharp knife or bench scraper, divide the round into 8 equal wedges. Carefully separate the pieces so there is space around each wedge on the baking tray.

Transfer the entire tray to the freezer and chill the scone wedges for no less than 30 minutes. This resting period allows the dough to firm up, helping the scones maintain their shape and develop a flakier consistency during baking.

While the scones are chilling, heat the oven to 400°F (200°C).

Once the 30-minute chilling period is complete, remove the tray from the freezer. Lightly coat the top of each wedge with additional heavy cream.

If desired, scatter turbinado sugar over the cream-brushed surfaces to create a crisp, sparkling topping.

Place the tray in the preheated oven and bake for 25–28 minutes, or until the scones have developed a golden exterior and a toothpick inserted into the center comes out clean.

While the scones bake, whisk together the confectioners’ sugar, maple syrup, milk, and a small pinch of salt. Continue mixing until the glaze becomes smooth and fluid enough to drizzle.

The glaze may be refrigerated while the scones finish baking.

Allow the baked scones to rest on the tray for 5–10 minutes. Drizzle the maple glaze over the still-warm scones before serving.