Make the cinnamon sugar by combining brown sugar and cinnamon in a small bowl and blend well.

Make the scone dough by combining flour, brown sugar, baking powder, spices, and salt in a large bowl; whisk to blend well.

Add the soft butter and mix on low speed for 1-2 minutes using an electric hand mixer until it resembles breadcrumbs.

Combine pumpkin, yogurt, and egg in a small bowl and whisk until smooth.

Make a well in the center of the dry ingredients and pour in the pumpkin mixture; fold together gently until just moistened.

Dust your work surface with flour and turn the shaggy scone dough out onto it; gather it together and fold it over itself just once.

Pat the dough into a 10-inch circle and sprinkle the cinnamon sugar evenly over the top; gently pat the sugar into the dough.

Roll the dough up like a cinnamon roll to make a log, then flatten the log into a rectangle about 1 inch high and 12 inches long.

Cut the flattened log on alternating diagonals to make 7 or 8 triangular scones/wedges.

Place the triangles onto a baking sheet lined with parchment paper and place in the freezer for 15-25 minutes while preheating the oven.

Preheat the oven to 400°F and line another large baking sheet with parchment paper.

Transfer the scones to the prepared baking sheet, leaving at least 2 inches of space between them. Brush the tops lightly with milk or cream.

Bake for 15-18 minutes until puffed and browned at the bottom and edges, with lightly golden tops. Transfer scones to a wire rack to cool.

Make the glaze by combining powdered sugar, cinnamon, and salt in a small bowl; whisk to blend.

Add the milk and whisk until smooth, adjusting consistency as needed.

Spread the glaze over the slightly cooled scones and sprinkle with cinnamon sugar if desired; let the glaze set completely.