1. Preheat & Prep

• Preheat oven to 400°F (200°C).

• Line a baking sheet with parchment paper.

2. Make the Dough

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices.

2. Cut in the cold butter using a pastry cutter or your fingertips until coarse crumbs form (pea-sized bits of butter are perfect).

3. In a separate bowl, whisk together cream (or buttermilk), egg, and vanilla.

4. Add wet ingredients to dry and gently stir until the dough just starts to come together — don’t overmix.

3. Prepare the Pumpkin Swirl

In a small bowl, mix pumpkin purée, brown sugar, cinnamon, pumpkin spice, and melted butter until smooth.

4. Shape & Swirl

1. Turn the dough out onto a lightly floured surface and pat it into a 10×8-inch rectangle.

2. Spread the pumpkin filling evenly over the surface.

3. Gently roll the dough up (from the long side) into a log, like a cinnamon roll.

4. Slice the log in half lengthwise, exposing the swirled layers.

5. Twist the two halves together, then coil or shape into a circle and flatten slightly to about 1½ inches thick.

6. Cut into 8 wedges.

5. Bake

• Place scones on the prepared baking sheet, spaced apart.

• Brush tops with a little cream for color.

• Bake 18–22 minutes, until golden and cooked through.

• Cool for at least 15 minutes before glazing.

6. Glaze

• Whisk together powdered sugar, maple syrup, milk, and cinnamon until smooth.

• Drizzle over cooled scones.