Prep Oven & Baking Sheet: Preheat your oven to 400°F (200°C). Line a large heavy baking sheet with parchment paper.

Whisk Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, and sea salt until thoroughly blended.

Cut In Cold Butter: Add the grated cold butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until coarse pea-sized crumbs form. Place the bowl in the freezer for 5 minutes to keep butter extra chilled.

Whisk Wet Ingredients: In a separate medium bowl, whisk together the pumpkin purée, cold heavy cream, egg, and vanilla extract until silky smooth.

Form Shaggy Dough: Pour the wet ingredients into the cold butter-flour mixture. Stir gently with a fork just until a shaggy dough begins to form. Do not overmix.

Laminate & Shape Disc: Turn the dough onto a lightly floured surface. Gently press and fold the dough over itself 3 to 4 times (this creates flaky laminated layers). Pat into an 8-inch round disc about 1-inch thick. Using a sharp floured chef knife, slice into 8 equal triangular wedges.

Brush & Bake: Transfer wedges onto the prepared baking sheet, spacing them 2 inches apart. Brush the tops lightly with 1 tablespoon of heavy cream. Bake for 16 to 18 minutes until golden-brown on top and firm to the touch at the edges.

Cool Completely: Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely before glazing (glazing warm scones will cause it to melt off).

Glaze & Drizzle: Whisk confectioners sugar, 2 tablespoons milk, and vanilla until smooth. Spoon base glaze over each cooled scone. In a small bowl, whisk remaining sugar/milk with pumpkin pie spice and maple syrup. Drizzle spiced glaze in zigzag lines over top. Let set for 10 minutes, then enjoy!