Pumpkin Pecan Scones with a Cinnamon Maple Glaze

Ingredients

• ½ cup canned pumpkin puree
• ¼ cup heavy cream, plus more for brushing tops
• 1 teaspoon pure vanilla extract
• 1 large egg
• 2 cups all-purpose flour
• ½ cup granulated sugar
• 2 ½ teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• ½ teaspoon kosher salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
• 3 ounces chopped pecans (3/4 cup)
• 1 cup confectioners’ sugar
• 4 tablespoons pure maple syrup
• Pinch of cinnamon
• Turbinado sugar for sprinkling