Preheat oven to 375 deg F (180 deg C). Line the baking tray with oven proof parchment paper.

In a medium mixing bowl, combine buttermilk, egg, vanilla, pumpkin purée, and brown sugar. Whisk till it's a homogeneous mixture.

In another big bowl, combine both flours, baking powder, pumpkin pie spice, nutmeg, cinnamon, and salt.

Add butter to the flour and rub it into the flour with fingers until it resembles breadcrumbs.

Now add buttermilk mixture and stir till it's all together. Transfer the dough to flour dusted work surface.

Knead it lightly 4 times with floured hands and shape in a 9 inch round form with thickness about 3/4 inches.

Cut the dough in 12 equal wedges. Transfer these wedges to the baking tray.

Bake for about 20 minutes or until golden in colour. Once done, transfer to a wire rack to cool before glazing.

For Glaze, combine sugar and milk. Give it a good whisk. Pour glaze over the scones with the help of spoon and leave them aside to harden.