Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, cinnamon, and salt until well combined.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to cut the butter in until the mixture resembles coarse crumbs with pea-sized bits.
In a small bowl, beat the egg with vanilla extract, then stir in the pumpkin pureé. Pour this mixture into the dry ingredients.
Gently fold the wet ingredients into the dry, mixing just until a shaggy dough forms. Be careful not to overmix.
Turn the dough onto a lightly floured surface and gently knead it a few times until it comes together. Pat it into a 1-inch thick circle.
Using a sharp knife or pastry cutter, cut the dough into 8 equal triangles. Place the scones onto the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for about 15-20 minutes, until the edges are golden brown and the scones are firm to the touch. Remove from the oven and let cool slightly.
While the scones cool, whisk together powdered sugar and maple syrup until smooth to make the glaze.
Once the scones are slightly warm, brush the maple glaze generously over the tops, allowing it to set and develop a sticky, glossy finish.
Serve the pumpkin cinnamon scones warm or at room temperature, enjoying the tender crumb and sweet maple topping with your favorite hot beverage.
