Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until evenly combined.
Add the cold butter pieces to the flour mixture. Using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces, creating a flaky texture.
Stir in the pumpkin puree, heavy cream, and vanilla extract until just combined; the dough will be soft and slightly sticky.
Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together, then pat it into a rectangle about 1-inch thick.
Cut the rectangle into 8 equal wedges or use a round cutter to shape individual scones. Place the scones onto the prepared baking sheet.
Sprinkle the toasted pumpkin seeds over the tops of the scones for a crunchy garnish and gentle visual appeal.
Bake in the preheated oven for 15 minutes, or until the edges are golden brown and the scones feel slightly firm when pressed.
While the scones are baking, prepare the maple glaze by gently warming the maple syrup in a small saucepan just until slightly runny and fragrant.
Once baked and slightly cooled, drizzle the warm maple syrup over the scones, allowing it to set and create a glossy finish.
Transfer the glazed scones to a wire rack and let them cool just enough to enjoy, with the glaze still glossy and inviting.
Serve the scones warm or at room temperature, enjoy their tender crumb, crunchy seeds, and sweet maple glaze in every bite.
