Preheat oven at 190°C and line some baking trays with greaseproof paper.
Sift the flour, baking powder, sugar and spices in a mixing bowl.Add the butter and rub in until it resembles fine crumbs. Add the pumpkin and vanilla and mix briefly.
Pour the milk, condensed milk and egg in a jug and mix with a fork.Gradually pour the liquid into the dry ingredients, adding enough to draw all the mixture into a damp dough but not enough to make it sloppy and wet.
Turn out onto a lightly floured surface and roll out to about 4 cm thick.Stamp out using a 8 cm round cutter or a glass and place scones on a baking tray.
Bake for 18- 20 minutes until risen and springy to the touch. Transfer to a wire rack to cool slightly.Serve warm with maple syrup and whipped cream.