In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, and warm spices until well combined.

Use a pastry blender to cut in the cold, cubed butter until the mixture resembles coarse crumbs.

In a separate measuring cup, whisk together the pumpkin puree, buttermilk, and one egg until smooth.

Create a well in the center of the dry ingredients and gradually pour in the pumpkin mixture, stirring gently until just combined.

Transfer the dough to a floured surface, pat into a rectangle of 1 inch thick, and fold like a letter to create layers.

Divide the dough into two halves, shape into rounds, cut into wedges, and freeze while preheating the oven.

Preheat the oven to 400°F (200°C), brush scones with egg wash, and bake for 15-20 minutes until golden.

Cool the scones before preparing the glaze by whisking together powdered sugar, pumpkin puree, and milk.

Drizzle the glaze over the cooled scones and allow it to set before serving.