Preheat oven to 400 degrees F.
Lightly grease a cookie sheet or line with parchment paper.
Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.
With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.
In a separate mixing bowl, whisk pumpkin, half and half (or milk), and eggs.
Fold wet ingredients into dry ingredients. Form the dough into a ball.
I kneeded the dough in the bowl until all of the flour was incorporated into my mix then tossed it on the counter to finish.
Pat out dough onto a lightly floured surface and form it into a 1 inch thickness.
Use a medium sized cup to cut out scones from the dough.
Place on prepared baking sheet from step 2.
Bake for 10-15 minutes until scones turn light brown.
Place on wire rack to cool.
Mix the powdered sugar and milk together until smooth.
Drizzle glaze over the top of each cooled scone.