Soft and crumbly pumpkin scones full of autumn spices, topped with sticky, delicious maple glaze.
Preheat the oven to 390°F/200°C. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
To make the scones: In a large bowl, mix together flour, baking powder, brown sugar, pumpkin spice, and salt. Using a pastry cutter, cut in the butter until the mixture resembles fine crumbs, and there are small uneven pieces of butter throughout. Alternatively, you can pulse the ingredients in a food processor.
Transfer dough to a floured surface and pat dough into a 8-inch (20 cm) circle. If the dough is ery soft, chill it before baking and place in the refrigerator for a minimum of 30 minutes (I recommend doing this regardless).
When ready to bake, cut circle into 8 even wedges. Place scones on prepared baking sheet, 2-inches apart. Use a pastry brush to brush them with heavy cream and bake for about 20 minutes until the golden, cooked through, and springy to the touch. Transfer scones to a wire rack and leave to cool.
To make the maple glaze: Combine all ingredients in a bowl and mix together with a whisk or fork. The glaze should be quite thick. If it's too thick, add a bit more maple syrup. Drizzle over cooled scones using a spoon or piping bag. Let the glaze set for 30 minutes.
Scones are best eaten the same day they are made, but leftovers can be frozen for 2 months.