cut butter in cubes, pop it in the freezer to chill it until ready to use

line a baking sheet with parchment or a silicone sheet

in a large mixing bowl whisk together the flour, brown sugar, baking powder, salt, and spice mix

use a pastry blender to cut in the butter until the mixture resembles fine crumbs, you can pulse it in the food processor to chop it just don't over-process it

in a smaller bowl whisk together the pumpkin, egg, buttermilk and vanilla

add the liquid to the flour mixture and stir just to combine them do not over mix

lightly flour your workspace and put the dough on it, pat out the dough into a rectangle with the long side towards you

fold the right side over to the middle, then fold the left side over on top of it
[mv_schema_meta name="Fold each side in to the middle."]

rotate it 90° and repeat

rotate it 90° and repeat for the third time

then pat the dough out into a disk, use a sharp knife to cut the dough in half then cut each half into 4 triangle pieces

put the wedges on the prepared baking sheet and freeze while the oven preheats

preheat the oven to 375°

when hot slide the pan into the oven and bake for 20-25 minutes until the top is golden brown, remove from the pan and cool on a cooling rack

meanwhile, make the candied pecans: line a baking pan with parchment and set aside, put everything except the pecans into a heavy bottom saucepan, bring to a quick boil over medium heat, add the pecans cook, and stir for 1-2 more minutes until the pecans become fragrant, pour out onto the prepared sheet, use a fork to pull the pecans apart as needed, cool until ready to use

when the scones are cooled make the icing by stirring together the powdered sugar and cinnamon, and add just enough of the milk to make it drizzling consistency

drizzle over the scones, and add candied pecans to the top of the scones

store remaining pecans in an airtight container for up to 5 days