Prep: Preheat the oven to 400°F. Line two baking sheets with parchment paper.
Combine the dry ingredients: In a large bowl combine the flour, baking powder, cinnamon, pumpkin pie spice and salt together.
Add the butter: Grate the frozen butter using a box grater, then add it to the flour mixture bowl. Using a pastry cutter or fork, combine the butter with the flour mixture. If you want to add other ingredients such as chocolate chips or chopped pecans, now's the time.
Combine wet and dry ingredients: In another bowl whisk the pumpkin, eggs, brown sugar and vanilla together. Pour this over the flour mixture and mix it all together until everything appears moistened.
Form the Dough: Transfer the dough onto a floured work surface and knead it a couple times until it comes together. Don't over-knead. Form the dough in 2 disks that are ¾-inch (2 cm) in thickness and cut each disk into 8 equal smaller scones, or you can form it in one disk and make 8 larger scones.
Bake: Transfer the scones onto the prepared baking sheets, at least 2 inches apart. Brush the scones with milk and sprinkle some sugar on top. If topping them with glaze, you can skip the sugar. Transfer the pans to the oven and bake for 20 to 25 minutes, or until you stick a toothpick down the middle of a scone and it comes out clean.
Glaze and Enjoy: Make the glazes, by whisking all the ingredients for each glaze in a bowl. Drizzle over warm scones.