In a bowl of a food processor or mixing bowl combine the flour, baking powder, baking soda, salt, pumpkin spice, and brown sugar. Pulse or whisk to blend.

Add the butter and with a pastry blender cut in the butter, or is using a food processor pulse until the butter is the size of peas.

In a mixing bowl combine the pumpkin, egg and milk. Whisk to combine. Pour the flour and butter mixture over the liquid ingredients and mixing using a spoon or spatula. Once the dough comes together turn out onto the counter and gently knead to make sure all the dough is combined.

Place on parchment paper and shape into a dome about 8 inches in diameter. Make 4 slices to cut into equal wedges. Separate and place the parchment paper on the sheet pan. Place in the freezer.

Place the sheet pan on the center rack and cook for 12-15 minutes or until golden brown and a toothpick inserted through the side comes out clean.

Place on a cooling rack.

In a bowl mix 1 cup powdered sugar, 1 tablespoon milk, the pumpkin puree and pumpkin spice blend together.

In another bowl combine the remaining ½ cup of powdered sugar, ½ tablespoon milk, and vanilla together.

Once the scones are cool gently spoon or pipe the pumpkin flavored glaze over the top of the scones. Spread to make sure they are evenly coated.

In another bag add the vanilla glaze and with a back and forth motion drizzle the glaze on top.