MAPLE SUGAR:
1 cup granulated sugar
2 tbsp maple syrup
Stir together maple and sugar with a fork until well combined. Set aside.
STREUSEL TOPPING:
¼ cup flour
2 tbsp maple sugar, packed
1 tbsp butter
Whisk the flour and sugar until well combined. Cut in the butter with a pastry blender (or two butter knives). Set aside.
SCONES:
½ cup canned pumpkin (not pumpkin pie filling)
2¼ cups flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ cup maple sugar, packed
½ cup cold butter, cut into ¼-inch chunks
1 egg
¼ cup + 1 tbsp cream, divided
1 tsp vanilla
Place pumpkin in a sieve over a bowl so the pumpkin will drain. If possible, do this the night before and put the sieve and bowl in the fridge because cold ingredients make for flaky scones.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and put in the fridge.
Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk in the sugar. Add the butter to the dry ingredients and cut in with a pastry blender until the mixture has a crumb-like texture.
In a separate bowl, whisk together the egg, pumpkin, ¼ cup of cream, and vanilla. Fold into the dry ingredients just until the mixture pulls together into a ball. If necessary, add additional cream one teaspoon at a time. Don’t overwork.
Place the ball on the parchment-lined baking sheet and pat down into a 10-inch circle. Slice into 8 wedges and pull apart so each scone is separate. Brush with cream. Top with streusel. Bake until scones are brown on bottom and streusel is golden on top, about 20–25 minutes.