Start by preheating the oven to 350℉ and prepare a baking sheet by lining it with parchment paper.

In a large mixing bowl, combine the flour, sugar, baking powder, salt, cinnamon, and pumpkin pie spice.

Add the very cold butter to the mixture and use a pastry cutter, a fork, or your fingers to blend until it resembles coarse sand.

Carefully fold in the pumpkin puree until all dry ingredients are thoroughly moistened.

Move the dough to a floured surface and shape it into a circle roughly ½-inch thick, then cut it into 8 wedges with a sharp knife.

Arrange the wedges on the prepared baking sheet, brush them with heavy cream, and sprinkle with turbinado sugar before baking.

Bake for 20 to 25 minutes until golden brown, then let them cool on the sheet for about 5 minutes before transferring to a wire rack.

To prepare the maple glaze, whisk together confectioners' sugar, corn syrup, fine sea salt, maple extract, dark maple syrup, and hot water until the mixture is smooth.

Drizzle the glaze over the cooled scones and allow them to rest for 15 to 20 minutes to let the glaze set.

Savor your delicious scones with family or friends!