Preheat your oven to 400°F and prepare a baking sheet by lining it with parchment paper.

In a large bowl, mix together the flour, baking powder, cinnamon, pumpkin pie spice, and salt.

Add the cold butter cubes and cut them into the dry ingredients using a fork or pastry cutter until it forms coarse crumbs.

In a separate bowl, whisk together the heavy cream, brown sugar, pumpkin puree, egg, and maple extract.

Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overwork the dough; it should be slightly sticky but not wet.

Lightly flour your work surface, then transfer the dough and form it into a 9-inch round. Keep the thickness uniform, around 1 inch.

Cut the dough into 8 even wedges and carefully place them onto your prepared baking sheet, spacing them about 2 inches apart.

Bake for about 20-25 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.

Once baked, remove the scones from the oven and allow them to cool completely.

While the scones cool, stir together the powdered sugar, maple syrup, heavy cream, maple extract, and pumpkin pie spice to make the glaze.

Drizzle the glaze over the cooled scones just before serving.