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Sift together the flour, brown sugar, baking powder, spices and salt.
Whisk the pumpkin puree with the buttermilk.
Using your fingers or a pastry cutter, cut the butter into the flour mixture so that you have large (about one-inch) flakes running through the flour mixture.
Pour the buttermilk-pumpkin mixture into the butter-flour mixture. Use a spatula to keep turning and gently folding the two together.
Once the pumpkin and flour mixtures come together into large clumps, add the nuts and ginger.
Turn the dough onto the table or counter, and begin pressing it together into one large mass.
Shape your scones by pressing the dough into a rectangle or dividing it into two pieces and pressing each into an 8-inch round disc.
Brush the tops of the scones with the egg wash and sprinkle with crystal sugar, if desired.
Separate the scones, then place onto pans lined with parchment paper or silpat-lined pans.
Bake at 450F until just set -- about 25-30 minutes.