Stir together the pumpkin puree, milk, yogurt, and vanilla. Pop in the fridge while you work on the dry ingredients

Whisk together the flour, baking powder, baking soda, salt, sugar, cinnamon, nutmeg, and ginger

Toss the cold butter in the flour mixture and press a few pieces lightly between your fingers. It should mostly resemble coarse crumbs with a few bigger, bean-sized pieces

Pour the pumpkin mix into the dry ingredients and gently mix with a spoon until you have a shaggy dough. Avoid overmixing

When you still have a little dry ingredient “dust” in your bowl, turn the dough onto a lightly floured surface and pat into a rectangle about 1 inch thick. Cut into three horizontal sections, stack one on top of the other, then rotate 90°, and gently pat back to 1 inch thick. Repeat this process one more time, then wrap tightly and place in the freezer for 10 minutes

Preheat your oven to 400°F for at least 10 minutes to get it to temp

Remove the dough from the freezer. Dust the top with a little flour if needed before rolling into an inch-thick square

Cut the dough into 4 triangles and place on a parchment-lined baking tray with roughly an inch of space between each scone

Bake for 16–18 minutes. If you have a digital thermometer, you can poke into the center from the side, and it should read 200°F

Leave on the baking tray for 5 minutes before transferring to a wire rack to cool completely

To make your glaze, start by browning your butter. Add your butter to a small pot and place over medium-high heat. Swirl the pot every few seconds to evenly melt the butter. You’ll notice the milk solids start to separate and rise to the top. As it cooks, they will fall to the bottom of the pot and brown. Stir occasionally and keep a close eye on it to prevent your butter from burning. Once deep golden brown, remove from the heat and transfer to a bowl to cool for 5 minutes

Add your milk and vanilla extract to a bowl and sift in your powdered sugar, whisk, and pour in the cooled, but still melted, browned butter. Whisk until smooth

Spoon the glaze over your scones and leave to set for 30 minutes or until the glaze is no longer sticky to the touch. Enjoy!