Preheat the oven to 400°F and line a large baking sheet with parchment paper.

In a two cup measuring cup, combine the whipping cream, maple syrup, pumpkin puree, and vanilla extract. Use a fork to gently stir it together until it’s a cohesive mixture and there are no lumps of pumpkin.

In a separate mixing bowl, combine the flour, cinnamon, salt, and baking powder. Cut the butter with a pastry blender until the mixture looks sandy (a few pea sized pieces of butter are fine).Pour in the wet ingredients and stir until the dough is well mixed–it will be a fairly stiff dough.

Lightly flour the parchment paper and flatten the scone dough into a circle about 12″ in diameter. You can use a small rolling pin or your hands. Sprinkle 3 Tbsp. of the brown sugar over the top and press it in gently. Fold the dough in half, sprinkle another 3 tablespoons of brown sugar over it and repeat the folding process. Once again, press the dough out into a circle about 10″ in diameter.

Spread the 2 Tbsp. of whipping cream over the top of the dough. Stir the final 3 Tbsp. and 1/2 tsp. of cinnamon together and sprinkle it over the top of the scone dough. Cut the circle into eighths. 

Bake the scones for 23-25 minutes, or until the edges are lightly browned. Remove them from the oven and allow them to cool before recutting the scones and serving.