Up to a day (or more) in advance:  make and chill the brown butter. Cut 8 TB of unsalted butter into chunks and heat in a shallow pan over medium heat. When the butter begins to foam, then subside, watch carefully; as soon as the solids begin to brown and fragrant, remove pan from heat. Transfer melted butter to a heatproof bowl and chill in refrigerator until solid.

When you’re ready to make the scones, preheat oven to 425°. Line a baking sheet with parchment paper.

In a medium bowl or the bowl of a stand mixer, combine flour, baking powder, salt, and spices. Add brown butter and, using the mixer on low or cutting in by hand with a pastry cutter, combine until butter is the size of small peas. Blend in brown sugar.

In a small bowl or liquid measure, combine heavy cream and pumpkin puree; add to flour mixture. Beat on medium-low until a soft dough begins to form. If the dough seems too dry, add a little more cream (a tablespoon at a time) until a soft but firm consistency is attained.

Form dough into a rough ball and transfer to a floured surface. Divide dough in half and pat each half into a roughly six-inch round – the dough should be about 3/4 inch thick. Cut each round into six wedges – or other shape of your choice. Use a sharp knife to cut so as not to drag the edges of scones down, which can impede a nice fluffy rise.

Transfer scones to parchment-lined baking sheet, leaving 2 inches between each. Bake at 425° for 18-20 mins, until bottoms are evenly browned and tops are beginning to turn golden.

While the scones are baking, make the glaze: Combine melted butter, cooled coffee, maple syrup,  and salt in a medium bowl. Sift 1 cup of the powdered sugar into the bowl and whisk to combine; if the glaze is too thin (it should be thick but pourable), add more powdered sugar until you get your desired consistency.

Cool scones completely before glazing (glazing while hot can make them soggy). Dip tops of scones in glaze to coat thoroughly and set on a baking rack to dry. If desired, garnish with roasted pepitas.