Preheat the oven to 400°F (200°C).

In a mixing bowl, combine flour, baking powder, cane sugar, brown sugar, pumpkin pie spice, cinnamon, and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the egg, vanilla extract, milk, heavy cream, and pumpkin purée.

Add the wet ingredients to the dry ingredients and mix until just combined.

Turn the dough out onto a floured surface, pat into a circle, and cut into wedges or shapes.

Place scones on a baking sheet and bake until golden brown.

For the glaze, mix powdered sugar, maple syrup, vanilla extract, and water as needed to achieve desired consistency, then drizzle over cooled scones.