• Preheat oven to 400°F and line two cookie sheets with parchment or silicone baking mats. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices.
• Grate frozen butter into the bowl. Alternatively, cut cold butter into cubes and add to the bowl. With a pastry cutter, two forks, or your fingers, mix the butter into the dry ingredients until mixture resembles a coarse meal (pea-sized crumbs of butter will be visible).
• In another small bowl, whisk together buttermilk, pumpkin puree, and vanilla. Pour mixture into the large bowl and fold together with a spatula. Add the pecans and mix gently until no flour remains visible.
• Using a ⅓ cup measuring cup or an ice cream scoop, scoop dough and drop onto prepared baking sheets at least 2 inches apart. Bake for 16-18 minutes or until scones are beginning to brown on the edges and a toothpick inserted in the middle comes out clean. Let cool for 5 minutes on the pans, then remove scones and let cool on wire racks. While the scones cool, prepare the glaze.

Brown Butter Glaze

• You can brown this amount of butter quite easily in the microwave. Place butter in a microwave-safe bowl and cover with a piece of parchment paper, another bowl, or a lid to prevent splatter. Microwave on high power for 2 minutes. Stir butter and microwave for 30 second bursts until brown solids form at the bottom of the bowl and butter smells nutty.
• Add icing sugar, vanilla, and milk or cream to the bowl and whisk until smooth. Add more milk if too thick and more icing sugar if too thin. Drizzle or spread on the tops of mostly cooled scones. Top with a pecan or pumpkin seeds.

Maple Cinnamon Glaze

• Melt butter in a microwave-safe bowl in the microwave. Add the maple syrup, cinnamon, salt, and icing sugar. Whisk until smooth. Add more maple syrup if too thick and more icing sugar if too thin. Drizzle or spread on the tops of mostly cooled scones. Top with a pecan or pumpkin seeds.