Preheat oven to 425°.
Mix the flour, sugar, baking powder, salt and spices together. Then cut in the butter using a pastry cutter or a fork until it resembles coarse crumbs.
In a separate bowl mix together the pumpkin, milk and egg. Add this to the dry mixture and then gently mix until the dough comes together into a ball. You might need to use your hands to incorporate all the dry ingredients but don’t over mix.
Sprinkle the dough with a little bit of flour on the top and bottom so it will not stick. Using your hands flatten it into a circle about a ½ thick. Cut into 8 wedges for large scones. For smaller scones cut each wedge in half again.
Place on a lined baking sheet about an inch apart. Bake for 14-16 minutes for large scones or 11-13 minutes for small scones, or until the edges are just barely golden brown.
Cool completely before frosting.
For the frosting mix all ingredients together until smooth and spreadable, about the same consistency as peanut butter. Spread over cooled Pumpkin Spice Scones and enjoy.