• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, brown sugar, granulated sugar, spices, baking powder, baking soda, and salt.
  2 ¾ cup All-purpose flour, ½ cup Brown sugar, ½ cup Granulated sugar, 1 teaspoon Ground cinnamon, 1 teaspoon Ground ginger, ½ teaspoon Ground nutmeg, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
• Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
  1 cup Butter
• In a separate bowl, whisk together the pumpkin puree, eggs, and milk. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are perfectly fine, be careful not to overmix!
  1 cup Pumpkin puree, 2 large Eggs, ½ cup Milk
• Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick.
• Cut the dough into 8 wedges. Place the wedges on the prepared baking sheet, leaving space for them to spread slightly.
• Bake for 18-20 minutes, or until golden brown and cooked through.
• While the scones bake, prepare the maple glaze (see instructions below).
• Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Drizzle the cooled scones with the maple glaze, if desired. Serve and enjoy!

Maple Glaze:

• In a small bowl, whisk together the powdered sugar and maple syrup until smooth and pourable. You may need to adjust the amount of maple syrup.
  1 cup Powdered sugar, 3 tablespoons Maple syrup