Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, use 2 baking sheets. Set aside.

Make the scones: Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter. Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.

Whisk ⅓ cup heavy cream, the egg, blotted pumpkin, brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and mix until everything appears moistened.

With floured hands, work the dough into a ball and transfer onto a floured work surface. Press into a neat 8-inch disc and cut into 8 equal wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges.

Place scones at least 2 inches apart on the prepared baking sheets. Brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired.

Bake the larger scones for 20-25 minutes or until lightly browned. For smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool.

In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.

Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.