1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together Dry Ingredients: flour, granulated sugar, light brown sugar, baking powder, cinnamon, pumpkin pie spice, ground ginger, and salt.
3. Grate frozen butter on a clean work surface.
4. It’s important to keep the butter frozen and chilled throughout this recipe, so work quickly but safely. If it’s softened by the time you’re done grating, simply chill in the freezer until cold.
5. Add grated butter into Dry Ingredients bowl. Using your fingers, stir ingredients together until reaching a coarse crumbly mixture, making sure not to heat up the butter. The mixture should be chilly to the touch once done mixing. If the kitchen is too hot, set bowl in the freezer to chill for a few minutes while you prepare the rest of the wet ingredients.
6. In a medium bowl, whisk together remaining pumpkin puree, egg, vanilla, and cream until smooth and well mixed.
7. Pour wet ingredients over dry ingredients, scraping the wet bowl clean.
8. Using a fork, stir together the ingredients until mostly mixed and the mixture is tinted light orange throughout. Switch to using fingers, gently working ingredients together until all the dry ingredients are moistened, making sure not to overwork or overheat the dough. It doesn’t need to be a perfect ball of dough—it’ll still be a bit piecey.
9. At this point, the butter bits should still be solid and chilled, but not melted.
10. Transfer scone mixture onto lined baking sheet. Gently knead and fold the mixture into a 6-inch disc that’s 1-inch thick. The less you overwork the dough, the more tender it will be. Don’t worry about small cracks, they’ll bake together. The scone dough will spread a lot during baking.
11. Using a sharp knife, cut the disc into 8 wedges. Place each wedge about 2 inches apart on the lined baking sheet. Using a pastry brush, brush tops of scones with cream (makes the tops pretty). If skipping glaze, sprinkle with sugar now.
12. Bake for 15-20 minutes. Mine took 17 minutes. Using a heatproof spatula, transfer scones directly onto a cooling rack. Cool completely, about 1 hour.
13. If skipping a sugared top, make this homemade maple glaze. Dip the tops of cooled scones into the bowl of glaze, dripping off excess. Or drizzle over the tops of the scones. Repeat for remaining scones.
14. Allow glaze to set for 30 minutes. Enjoy!

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