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. 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 puree. Pour this into the dry ingredients and mix together until almost combined but not completely.

Dump out the dough 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 pressing down again and incorporating some flour when you do. Re-flour the surface as the dough absorbs it. Fold the dough over another 4-5 times.

Shape into a disk and gently pat down so it is 1" - 1 ¼” thick. 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. It should run freely from a spoon but still be somewhat thick; add a few drops of water at a time if it is too thick.

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