• Preheat oven to 350℉. Line a cookie sheet with parchment paper and set aside.
• In a medium bowl, combine the pumpkin, egg, heavy cream, and vanilla. Set aside.
• In a larger bowl, add the flour. baking powder, salt, and spices. Mix until well combined.
• Using your bench scraper, cut the cold butter into the flour mixture until mixture resemble course pea-sized sand.
• Pour in pumpkin mixture. Mix to form a sticky dough. DO NOT over mix as this will make scones tough.
• Lightly flour work surface and dump out scone dough. Lightly flour the top of dough. Shape dough into a 6in disc about 1 inch thick.
• Using bench scraper, cut dough into 8 roughly equal pieces. (see notes)
• Place scones onto prepared cookie sheet with space between. Bake for 12-15 minutes. Scones are done when bottoms are slightly golden brown.

Glaze

• In a medium bowl, whisk butter until smooth.
• Whisk in the maple syrup, salt, and vanilla. Mix until smooth.
• Whisk in enough powdered sugar to form a glaze with a thick drizzle consistency.
• Drizzle glaze over slightly warm scones. Allow to set for about 30 minutes.
• Enjoy!!!