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. 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 into the dry ingredients and mix until almost combined.

Dump the mixture onto a floured surface. Flour your hands and gently press the dough down. Lift half the dough with a bench scraper, fold it, and press down again while incorporating some flour.

Re-flour the surface as the dough absorbs it. Fold the dough over another 4-5 times.

Shape the dough into a disk and pat down to 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 until it runs freely from a spoon but is still somewhat thick, adding a few drops of water if it is too thick.

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