Pumpkin Scones

2 cups All-Purpose Flour — Spooned & leveled

2.5 tsp Baking Powder

1 tsp Ground Cinnamon

1.5 tsp Pumpkin Pie Spice

0.5 tsp Salt

0.5 cup Unsalted Butter — Frozen

0.333 cup Heavy Cream — Plus 2 tbsp, divided

1 large Egg

0.5 cup Canned Pumpkin Puree — Blotted

0.5 cup Light Brown Sugar

1 tsp Vanilla Extract

0 Coarse Sugar — Optional for sprinkling before baking

Maple Glaze

2 tbsp Butter

1 cup Powdered Sugar — Sifted

0.333 cup Pure Maple Syrup

0 Salt — Pinch to taste

Mixing Bowls

Measuring Cups and Spoons

Whisks

Box Grater

Pastry Cutter or Fork

Sharp Knife

Baking Sheets

Parchment Paper or Silicone Baking Mats

Pastry Brush

Small Saucepan

Cooling Rack