Place rack in upper third of oven and preheat to 400 degrees. Line two baking sheets with parchment or silicone baking mats.

In the bowl of your stand mixer, whisk together the flour, brown sugar, baking powder and soda, salt and all seasonings. Attach the bowl to your mixer fitted with the whisk attachment. Turn speed to low and slowly add the butter cubes, one at a time, allowing the mixer to work for about 30 seconds in between each addition. After all the butter has been added, continue mixing on low speed until butter is completely incorporated. Most of the butter will be about the size of small peas or oat flakes.

In a separate bowl, whisk together the pumpkin puree, buttermilk and vanilla.

Remove the bowl from your stand mixer, add the wet ingredients to dry and mix, by hand, until the batter has no remaining flour streaks.

Using a large cookie scoop, heap batter (about 1/2 cup quantity each) onto prepared baking sheets. You'll fit six scones on each baking sheet.

Bake, one sheet at a time, for about 18 minutes, until tops are browned slightly and looking dry.

Remove from oven and allow to cool for about 20 minutes on baking sheet before glazing.

While scones are baking, place butter in a small skillet over medium heat. Once the butter has completely melted, watch closely. As butter starts to brown, begin swirling the pan on the burner. Allow the butter to brown for about 2 minutes, swirling constantly. Remove from heat.

In a clean bowl, combine the powdered sugar, salt and vanilla. Add the browned butter and 4 tablespoons of milk. Whisk until smooth. If a looser consistency is desired, keep adding splashes of milk until it looks good to you.

Drizzle each scone generously with the browned butter glaze.