Preheat the oven to 400°F and line a baking sheet with parchment paper.

In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, ¼ tsp baking soda, 2 tsp pumpkin pie spice, ¼ tsp salt and ? cup brown sugar.

Add ½ cup chilled, cubed butter and cut it into the flour mixture with a pastry cutter or two knives until the mixture resembles coarse crumbs.

In a separate bowl, whisk together ½ cup pumpkin purée, 3 Tbsp milk, 1 large egg and 2 tsp vanilla extract.

Pour the wet ingredients into the dry ingredients and stir gently with a spoon or spatula until just combined. Do not overmix.

Transfer the dough to a lightly floured surface.

Knead the dough 3–4 times until it comes together.

Shape or roll the dough into an 8-inch circle about 1 inch thick.

Cut the circle into 8 wedges using a sharp knife or pizza cutter.

Transfer the wedges to the prepared baking sheet.

Bake for 10–13 minutes, or until a toothpick inserted into the center comes out clean.

Cool on the baking sheet for a few minutes, then allow the scones to cool completely for 10–15 minutes.

Place 2 cups powdered sugar in a mixing bowl.

Gradually stir in up to ¼ cup milk, adding a little at a time, until a thick glaze forms.

Divide the glaze evenly between 2 bowls.

Leave one bowl plain.

Stir 1 Tbsp pumpkin purée and 1 tsp pumpkin pie spice into the second bowl.

Mix until smooth.

Once the scones have cooled, dip the tops into the plain glaze.

Place the glazed scones on a wire rack and allow the glaze to set for 15–20 minutes.

Transfer the pumpkin spice glaze to a piping bag or zip-top bag with a small corner snipped off.

Drizzle the pumpkin spice glaze over the tops of the scones.

Allow the glaze to set for another 15–20 minutes before serving.