Then, in a large bowl mix together the flour, brown sugar, baking powder, baking soda, salt, and spices. Add the cold butter chunks and use a pastry blender to cut it together until it’s nice and crumbly.
When you've got your crumbs, make a well and then add in the vanilla, yogurt and pumpkin. Mix it up with a wooden spoon until you get a soft dough. Add in the pecans and give it another mix.
With floured hands, divide the dough in half and pat it into two fat, equal size circles. Using a sharp, floured knife cut each circle into 8 wedges. Place the wedges onto a baking stone, or a baking sheet covered in parchment or a silicone liner.
Bake for about 12-15 minutes. The scones should be firm to the touch and lightly browned.
I know it’s hard, but let those babies cool, while you make glaze.
To make it combine all glaze ingredients in a bowl and beat with an electric mixer on med-high for 3-4 minutes. If it is too thick, add more milk 1/2 tsp at a time.