Preheat oven to 400 degrees F (200 degrees C).
Sift together the All-Purpose Flour (2 cup), Baking Powder (1 tablespoon), Pumpkin Pie Spice (1 teaspoon), Salt (1/2 teaspoon), and Granulated Sugar (1/4 cup).
Using a pastry cutter or two forks, cut in the Unsalted Butter (5 tablespoon) until well distributed into pea-sized chunks. The smaller the butter is cubed, the better.
Add the Heavy Cream (1/2 cup) and Canned Pumpkin Purée (1/2 cup), and mix until combined. Don't overwork it!
Lay on a floured surface and press into a rectangle. Cut the dough in half, then in half once more to create four squares. Cut each square in half on a bias to create a triangular scone shape.
Lay on a greased baking sheet and brush with more heavy cream.
Bake for 30 minutes.
Add the Powdered Confectioners Sugar (1/2 cup) to a bowl. Add a small amount of Maple Sugar (to taste) and Heavy Cream (to taste) and mix until combined. Keep adding the syrup and cream in small amounts until desired consistency is achieved.
Top cooled scones with glaze and sprinkle with Ground Cinnamon (to taste).