Place stick of butter in the freezer while gathering ingredients.
Preheat oven to 400.
In medium bowl, whisk together 2 ½ cups flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice.
Grate frozen butter into the flour mixture and stir to incorporate.
In small bowl, stir together pumpkin, milk, egg, and vanilla to blend.
Create a well in the center of the flour mixture.
Pour pumpkin mixture into the well, and fold in until just combined. This will produce a crumbly mix.
Lightly flour work surface with ¼ cup.
Dump the crumbly mix onto work surface and knead into the flour to create dough.
Press into an 8” disc.
Cut into 8 wedges.
Place wedges on parchment covered baking sheet, with ½” - 1” between to allow for spreading.
Lightly sprinkle sugar over the scones.
Bake 10-12 minutes, until tester insert comes out clean.
Cool on pan 10 minutes.
Transfer to parchment paper.