In a large bowl combine flour, sugar, baking powder, salt and spices. Mix well. With a paper towel, blot the pumpkin puree to remove the extra moisture. With a spatula stir in the eggs, vanilla paste, vanilla maple syrup and pumpkin purée. With clean cold hands, cut in the butter and mix until crumbly. Dough will be shaggy.

Turn dough out onto a lightly floured board. Turn the dough a few times until it comes together. Shape into a 6” circle about 1” high. With a bench scraper, cut the dough into large triangles. Brush with heavy cream and sprinkle with sanding sugar. Place on a parchment lined rimmed baking sheet with each triangle about 2u0022 apart. .

Pre heat oven to 400 degrees. Place the scones in the freezer for 20-30 minutes.

Bake at 400 for 22-24 minutes.

Serve warm with clotted cream, apple butter or jam.