Scones

1. Preheat the oven to 450 degrees.
2. In a large bowl, combine all the dry ingredients (including brown sugar). Whisk till combined.
3. Grate the cold butter with a cheese grater.
4. In another bowl, combine the pumpkin, butter, and milk. Whisking until well combined.
5. Add the pumpkin mixture to the flour. Using a spatula, gently mix together. This is a very thick and sticky batter.
6. Lightly flour a surface and turn out the dough onto the flour. Sprinkle more on top and using your hands, pat the dough into a 6x10" rectangle. Slice the dough longways down the middle, making 2 - 3x10 rectangles. Cut the dough into fourths horizontally, but cutting right in the middle (4 - 3x5 rectangles) and then each one of those ins half again (8 - 3x2.5' rectangle). You can leave here to make bigger scones or continue to slice each of the rectangles at a diagonal leaving you with 16 triangles for smaller scones. Your preference. 
7. Place on a baking sheet lined with parchment paper. Gently brush the cream on the tops of the scones with a pastry brush and then sprinkle with turbinado sugar.
8. Bake for 15 minutes.
9. Once baked let cool and drizzle with maple glaze. Enjoy!

Glaze

1. Combine maple syrup and powdered sugar in a small bowl. Whisk. Add milk and whisk combining all ingredients and until all lumps are gone. Drizzle over the top of the scones once they are cooled.