Pumpkin Scones

Preheat the oven to 400 F. Line a baking sheet with parchment paper. Put pumpkin in a small bowl lined with towel or paper towel to absorb excess moisture. In a large bowl, whisk together flour, baking powder, cinnamon, pumpkin pie spice and salt. Grate frozen butter into dry mixture and combine with a pastry cutter, fork or hands until pea-sized pieces form. In a medium bowl, whisk ⅓ cup of heavy cream, an egg, pumpkin puree, brown sugar and vanilla extract until smooth. Add wet mixture to dry and mix until evenly combined. Work the dough into a ball and transfer to a floured surface. Press into an 8-inch circle and cut into 8 equal wedges, then cut each wedge in half. Place scones at least 2 inches apart on a baking sheet. Brush scones with remaining heavy cream and bake for 20-25 minutes or until lightly browned. While cooling, melt butter and maple syrup together in a small saucepan over low heat. Then, remove from heat and add powdered sugar. Drizzle over warm scones.