Combine flour, brown sugar, baking powder, spices, cinnamon, and salt in a large bowl.
Grate frozen butter into flour mixture until it resembles coarse crumbs.
In a separate bowl, combine eggs, pumpkin and milk.
Stir into dry mixture just until moistened.
Stir in candied orange peel.
Turn dough onto a lightly floured surface, adding flour as needed until dough is no longer sticky.
Knead 10 times and form into an 8-inch flat circle.
Cut circle into 8 equal wedges; place wedges on lightly greased baking sheets and brush with a small amount of milk.
Bake at 400 degrees 12-15 minutes or until light golden brown. Cool 10 minutes.
Combine glaze ingredients and drizzle over warm scones.
*Pumpkin Scones recipe adapted from Taste of Home
