Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.

In a large bowl, sift together flour, baking powder, cane sugar, brown sugar, pumpkin pie spice, cinnamon, and salt.

Cut the cold butter into small cubes and mix into the dry ingredients until it resembles coarse crumbs.

In another bowl, whisk together egg, vanilla extract, milk, heavy cream, and pumpkin purée, then combine with the dry mixture.

Turn the dough out onto a floured surface, kneading gently about 4-5 times.

Pat the dough into a disk about 1 to 1.25 inches thick and cut into 8 triangles.

Place the scones on the baking sheet and brush with milk before baking for 20-25 minutes.

Let the scones cool on a wire rack and prepare the glaze by mixing powdered sugar, maple syrup, and water.

Drizzle the glaze over the cooled scones.