Pumpkin Scones With Maple Glaze

Preheat oven to 400 degrees F and set the rack to middle low section of the oven. Line a large baking sheet with parchment paper.
In a large bowl, whisk together they dry ingredients: flour, cinnamon, pumpkin spice, baking powder, and salt.
2 cups all purpose flour, 2.5 tsp baking powder, 2 tsp pumpkin pie spice, 1/2 tsp cinnamon, 1/2 tsp salt
Grate the frozen butter into the dry ingredients. Use a pastry cutter or fork to work the butter into pea-sized bits.
1/2 cup frozen butter
Measure out and then blot the pumpkin puree with paper towels to remove moisture (about 10-15 seconds).
In a medium bowl whisk the egg, brown sugar, heavy cream, vanilla, and pumpkin.
1 egg, 1/3 cup heavy cream, 1/2 cup light brown sugar, 1 tsp vanilla extract, 1/2 cup pumpkin puree
Pour the wet ingredients over the dry ingredients and mix until combined and all the batter is wet. Do not over mix dough.
Flatten the dough into an 8-inch round disk and use a sharp knife to cut the dough into 8 wedges.
Brush the dough with additional heavy cream and sprinkle with sugar or sanding sugar.
Space each scone about 1.5 inches apart on the baking tray. Bake for 18-20 minutes or until the scones are firm on the top and lightly brown.
Make the glaze while the scones are in the oven.

Melt the butter in a small saucepan over low. Remove from heat and add the maple syrup, powdered sugar, salt, and vanilla extract and whisk well. Set aside.
2 tbsp butter, 1/2 tsp vanilla, 1/4 tsp salt, 1/2 cup maple syrup, 1 cup confectioner's sugar
Drizzle or pour the glaze over each scone while they are still warm.