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 the cold diced butter and use your hands to pinch the flour and butter together until the butter is in small chunks. Then, press the dough/butter between your palms to create flat pieces.

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

Dump the dough onto a floured surface. Flour your hands and gently press the dough down. Use a bench scraper to lift half the dough and fold it, gently pressing down and incorporating some flour. Re-flour the surface as needed. Fold the dough over another 4-5 times.

Shape the dough into a disk and pat down to a thickness of 1" - 1 ¼”. Flour a sharp knife and cut into 8 triangles.

Brush the tops of the scones 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 to create the glaze. It should run freely from a spoon but still be 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.