Preheat oven to 375 degrees.

In a large bowl, sift together the flour, baking powder, cane sugar, brown sugar, pumpkin pie spice, cinnamon, and salt. Whisk to combine.

Add in the cold diced butter and use your hands to pinch the flour and butter together until the butter is in small chunks.

Press the dough/butter between the palms of your hands to create flat pieces.

In a separate bowl, mix together the egg, vanilla extract, milk, heavy cream, and pumpkin pur?e. Pour this into the dry ingredients and mix until almost combined but not completely.

Dump the mixture onto a floured surface. Flour your hands and gently press the dough down.

Using a bench scraper, lift up half the dough and fold it. Gently press down again while incorporating some flour. Re-flour the surface as needed.

Fold the dough over another 4-5 times.

Shape into a disk and gently pat down to a thickness of 1" - 1 ??.

Flour a sharp knife and cut into 8 triangles. Brush the tops with milk.

Place each piece on a parchment paper lined baking sheet and bake for 20-25 minutes.

Stir together the powdered sugar and maple syrup until it runs freely from a spoon but is still somewhat thick. Add a few drops of water if it is too thick.

Pull the scones from the oven and cool completely before drizzling on the glaze.