Arrange a rack in the upper third of your oven and preheat it to 400°F (200°C). Line a baking sheet with parchment paper and set it aside. This helps prevent the scones from sticking and promotes even browning.

In a medium bowl, whisk together the all-purpose flour, packed light brown sugar, baking powder, baking soda, salt, and all the spices—ground cinnamon, freshly grated nutmeg, ground ginger, ground allspice, and ground cloves. Add the cold, cut-up unsalted butter to the dry ingredient mixture and toss to coat. Using your fingers or a pastry cutter, work the butter into the flour mixture quickly until the pieces are the size of small peas and oat flakes. Keeping the butter cold is crucial for getting crumbly, tender scones.

In a small bowl, whisk together the cold buttermilk, pumpkin puree, and vanilla extract until smooth. Pour this wet mixture all at once into the bowl with the dry ingredients and butter from Step 2. Stir together gently until almost fully combined. Add the chopped pecans and continue stirring until there are no dry bits of flour left. Avoid over-mixing to keep the scones tender.

Use a large ice cream scoop or a 1/2-cup measure to portion the scone dough onto the prepared baking sheet, spacing each mound about 2 inches apart. Bake in the preheated oven for 18 to 20 minutes, or until the tops are lightly browned and a toothpick inserted in the center comes out clean. I like to slightly under-bake them for a softer center, but that's up to your preference. Let the scones cool completely before glazing.

In a small saucepan over medium-low heat, melt the unsalted butter (4 tablespoons). Allow the butter to crackle and pop; when the sound subsides and brown specks form at the bottom, and the butter smells nutty, remove from the heat immediately and transfer to a bowl to stop cooking. In a medium bowl, whisk together the confectioners’ sugar, the browned butter, 1 teaspoon vanilla extract, and 2 tablespoons of whole milk. Add more milk, 1 tablespoon at a time, to reach your desired glaze consistency. For a bolder flavor, I like to let the butter brown until it’s just turning deep golden—but take care not to burn it!

Once the baked scones are completely cool, generously drizzle them with the brown butter glaze from Step 5. The glaze should set up nicely on the cooled scones. These scones are at their best within two days of baking—enjoy!