Preheat your oven to 400 degrees Fahrenheit or 205 Celsius.

Mix together the dry ingredients: Get out a large mixing bowl and add the flour, baking powder, pumpkin pie spice, and salt to it. Then use a whisk to incorporate all of these ingredients together. Then add the grated butter and use either a pastry cutter or your hands to combine the ingredients until they form pea-sized crumbs.

Mix together the wet ingredients: Get out another large mixing bowl and add the pumpkin puree, brown sugar, heavy cream, egg, and vanilla extract to it. Then use a whisk to incorporate all of these ingredients together.

Make the dough: Pour the wet ingredients into the bowl with the dry ingredients. Then use your hands, to lightly mix it all together until the dough just forms.

Form and fold the dough: sprinkle some flour on a clean work surface and place the scone dough on it. Use your hands to flatten the dough so that it’s 1½ thick and form it into a rectangular shape. Then fold ⅓ of the dough over, followed by the other ⅓ over that. Flatten the dough again, and repeat this folding step two more times.

Get the scones ready for baking: Use your hands and mold the dough into a circle that is roughly 1-inch thick. Then use either a sharp knife or a bench scraper to cut the dough into 8 equal slices. Place these slices on a baking sheet that is lined with either a silicone mat, or parchment paper. Finally, brush some extra cream over the top of each scone.

Place the scones into your oven and let them bake for 15 to 20 minutes, or until they have become slightly browned.

Let the scones cool on the baking sheet for 10 minutes. Then you can either place some maple glaze over the top of them, or if you’re impatient then just dig in.