Preheat oven to 400°F and line a baking sheet with parchment paper.

Whisk together 2 cups flour, 1/3 cup sugar, 1 tablespoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt in a large bowl.

Cut in 6 tablespoons cold butter, cubed, using a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea sized butter bits.

In a separate bowl whisk 1/2 cup pumpkin puree, 1 egg, and 3 tablespoons heavy cream until smooth.

Pour the wet mixture into the dry and stir just until a shaggy dough forms; do not overmix.

Turn the dough onto a floured surface, pat into an 8 inch round about 1 inch thick, and cut into 8 wedges.

Transfer wedges to the prepared sheet, spacing 2 inches apart, and brush tops lightly with extra cream.

Bake for 18 to 20 minutes, until the tops are golden and a toothpick in the center comes out clean.

Cool scones on a wire rack for 20 minutes before glazing, so the glaze sets instead of sliding off.

Whisk 1 cup powdered sugar with 2 tablespoons maple syrup and 1 to 2 teaspoons milk until the glaze ribbons off the whisk and holds a trail for a few seconds.

Drizzle glaze over the cooled scones and let it set for 10 minutes until matte.

Arrange scones in a paper bakery box lined with parchment, leaving a little space between each so the glaze does not smear.

Sell or store at room temperature for up to 2 days.