• Toast pecans by laying them in a single layer and placing in a preheated 350℉ oven for 5 minutes. Remove allow to cool, and finely chop nuts, set aside.

  Candied ginger also needs to be chopped into small or fine pieces.
• In a large mixing bowl combine flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
• Add cubes of cold butter in to dry ingredients, cut in with a pastry cutter. Cut until mixture is mostly combined and crumbly. It’s OK to have some visible chunks of butter.
• In a small mixing bowl combine wet ingredients: pumpkin, egg, and buttermilk. Whisk to combine.
• Make a well in the center of the dry ingredients, pour wet mixture into the well. With a large spatula stir together until everything holds together. Be careful not to over mix.
• Now fold in pecans, candied ginger, and cinnamon chips. Dough will be sticky. Flour counter top and dump scone dough out onto floured surface. Divide into two equal parts. Shape and pat each section of dough in to a 6 inch circle, each circle should be about 3/4-1 inch thick.
• Line two baking sheets with parchment paper, lightly dusted with flour. Split dough in two. Place baking sheet in freezer for 30 minutes.

Preheat oven to 425°

• After removing dough from freezer, cut each circle into 4 pieces by pushing large knife through scone.
• Place in preheated oven bake for 20-25 minutes. Toothpick should come out clean when poked into scone.

Glaze

• Whisk together ingredients for glaze. You may need to use a another tablespoon of milk. You want glaze to be runny but thick...not too runny if that makes sense.
• Allow Scones to cool for 30 minutes on a cooling rack before spooning glaze over top.