For the scones

1. Prep oven and pan. Heat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
2. Mix wet ingredients. In a medium bowl, whisk together the pumpkin and buttermilk until combined. Set aside.
3. Mix dry ingredients. In the bowl of a food processor, add the flour, sugar, baking powder, baking soda, spices, and salt; pulse to combine.
4. Cut in butter. Add the butter and pulse until the mixture resembles pea-size crumbs.
5. Mix together. Transfer mixture to a large bowl and add the pumpkin mixture. Stir together until no more flour is visible. Mixture will look dry at first but keep mixing – it will come together.
6. Scoop. With a large ice-cream scoop (I used a 1/2 cup scoop), scoop dough onto prepared baking sheet. Leave about 2 inches between each scone. Using a small offset spatula or knife, flatten the tops of each scone then sprinkle scones with raw sugar.
7. Bake. Bake scones for 20-25 minutes or until they are lightly browned with slightly dry exteriors and cake tester inserted into center of scones comes out clean. Allow the scones to cool slightly before spreading with glaze.

For the glaze

1. Mix. Whisk together confectioner’s sugar, 2 tablespoons milk, vanilla bean seeds, and vanilla extract in a small bowl. Glaze should be runny but still thick enough to cling to the scone. Add more milk until it reaches your desired consistency.
2. Drizzle. Drizzle (or spread) glaze on cooled scones.