In a large mixing bowl, whisk together the flour, light brown sugar, baking powder, ground cinnamon, pumpkin spice blend, and fine sea salt until they are evenly combined. This forms the base of the scone dough.

Add the very cold, diced or grated butter to the dry ingredients. Use a pastry cutter, two forks, or a food processor to cut the butter evenly into the mixture until it becomes crumbly and the butter is in small, pea-sized chunks.

Add the pumpkin purée, buttermilk or milk, and vanilla extract to the bowl. Using a spatula, gently stir just until everything is combined and there are no dry streaks, being careful not to over-mix. Turn the sticky dough out onto a flour-dusted surface, fold it over a few times to bring it together, then pat into an 8-inch circle. Slice the dough into 8 equal-sized wedges. I always wipe my knife between slices to prevent sticking—it makes it so much easier!

Transfer the wedges to a parchment-lined baking sheet, spacing them at least 2 inches apart. Freeze the scones for about 15 minutes while you preheat the oven to 425°F (220°C). Before baking, briefly brush the tops with a little bit of extra buttermilk or milk. Bake the scones for 13-15 minutes, or until lightly golden and cooked through. Once they’re done, transfer them to a wire rack to cool.

While the scones cool, whisk together the confectioners' sugar, buttermilk or milk, vanilla extract, and, if desired, a pinch of ground cinnamon, ginger, or cardamom to make the glaze. If the glaze is too thin, add a little more confectioners' sugar until satisfied. Once the scones have cooled a bit, drizzle or brush the glaze over the tops. I like to sprinkle just a touch of extra spice into the glaze for a fragrant finish.