Preheat oven to 425 and line a heavy baking sheet with parchment paper
In a medium bowl combine well the flour, baking powder, baking soda, salt, 1/2 t cinnamon, 1/2 t nutmeg, crystallized ginger, brown sugar and sugar
Grate the butter into flour mixture and use a pastry cutter to combine (should look like small peas)
In a separate bowl combine the egg, vanilla, 3 T milk, and 1/2 cup pumpkin
Use a wooden spoon to combine wet and dry ingredients but do not over mix - just so dough sticks together
On a floured surface place dough and knead about 6 times by folding it over itself
Form into a 8" circle and use a well floured knife to make 8 cuts; place each triangle on parchment paper (not touching each other) Dough will be sticky
Bake for about 12-14 min until toothpick comes out clean in center.
Remove and cool on wire rack
Once cool, combine one cup powder sugar and 2 T milk, brush glaze on top of each scone and let dry completely
In a small bowl combine the last cup of powdered sugar, 1/4 t cinnamon, 1/4 t nutmeg, 1/4 t ginger, milk and pumpkin puree