• 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 toasted pecans, candied ginger, and cinnamon chips.
• Line two baking sheets with parchment paper, lightly dusted with flour. Split dough in two. Shape and pat each section of dough in to a 6-8 inch circle, each circle should be about 3/4 inch thick.
• Place the pans in freezer for 30 minutes uncovered. Preheat oven to 425 degrees F.
• Remove from freezer using a sharp knife cut each circle into 6 pieces, like a pie. Carefully pull the wedges away from the center to separate them just a little bit.
• Place in oven for 20-25 minutes. They should be golden brown and a toothpick inserted in center of scone should come out clean, no wet crumbs. Edges of scone should look baked through not doughy at all. (internal temperature between 195-205℉)

Pumpkin Spice Glaze

• Combine powdered sugar, pumpkin puree, pumpkin pie spice in a medium sized bowl whisk and add a splash or two of heavy whipping cream until glaze is the right consistency. About 1 tablespoon of cream, but maybe more or less.
• Place scones on a cooling rack over a sheet of parchment paper or on top of baking sheet. Allow scones to cool for at least 30 minutes then drizzle with pumpkin spice glacze.