Make the cinnamon sugar. Combine brown sugar and cinnamon in a small bowl and blend well.

Make the scone dough. Combine flour, brown sugar, baking powder, spices and salt in a large bowl and whisk to blend well. Add the soft butter and use an electric hand mixer to mix on low speed for 1-2 minutes until it resembles breadcrumbs and it is well incorporated. There shouldn’t be much dusty flour in the bowl and there shouldn’t be any larger pieces of butter (if some are the size of oat flakes, that’s ok).

Combine pumpkin, yogurt and egg in a small bowl and whisk until smooth. Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Fold together gently using a spatula until just moistened enough to come together. Combine using a rubber spatula until slightly incorporated, it will look like a shaggy dough. Do not over-mix. The dough will be quite soft and sticky but resist adding more flour.

Dust your work surface with flour and turn the shaggy scone dough out onto it. Gather it together and fold it over itself just once to bring it together. Do not knead it. Sprinkle the soft sticky dough with more flour and pat it down into a 10 inch circle pressing in loose bits as necessary. Use a bench scraper to help lift and turn the dough to ensure it isn’t sticking to your surface. Lift it up and sprinkle the surface with more flour if necessary. Use a pastry brush to brush off excess flour from the surface of the dough and then sprinkle the cinnamon sugar evenly over top. Use your hands to pat the sugar into the dough gently. Roll the dough up like a cinnamon roll to make a log, then flatten the log so it forms a rectangle about 1 inch high and 12 inches long. Use a bench scraper or a knife to cut the flattened log on alternating diagonals to make 7 or 8 triangular scones/wedges. If it's sticky, lightly flour the bench scraper/knife.

Place the triangles/wedges onto a plate or other baking sheet lined with parchment paper and place in the freezer for 15-25 minutes while you preheat the oven.

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

Once the oven is preheated, transfer the scones to the prepared baking sheet leaving at least 2 inches of space between them. Brush the tops lightly with milk or cream and bake for 15-18 minutes until puffed. The bottom and edges will be nicely browned and the tops should be lightly golden. Transfer scones to a wire rack to cool.

Make the glaze. Combine powdered sugar, cinnamon and salt in a small bowl and whisk to blend. Add the milk and whisk until smooth. You can add a little bit more milk as needed to achieve a thick drizzling consistency. You’re looking for a thicker glaze that’s not too runny so it sets on the scones. Spread it over the slightly cooled scones and then sprinkle with cinnamon sugar (optional) before letting the glaze set completely.