Maple Cinnamon glaze
Whisk baking powder, sugar, nutmeg, cinnamon, salt, ginger, baking soda, baking powder and 2 cups flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; add chopped pecans. Mix in egg, pumpkin, vanilla extract and ¼ cup buttermilk (if you don’t have it at home, make your own by adding 1 tbsp of white vinegar to 1/4 cup of milk and let it sit for 5 minutes) Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet and freeze until firm, for 30 minutes. Preheat oven to 400° and brush scones with whipping cream, sprinkle with raw sugar (I used turbinado). Bake until golden brown, 25–30 minutes. Wait until they are cooled completely, top with the cinnamon maple glaze. Sprinkle pepitas and pecans on top.
Maple Cinnamon glaze
Place all dry ingredients in a medium bowl, add the butter and maple syrup. Whisk until combined.