Combine flour, sugar and cinnamon. Cut in butter until mixture is coarse and crumbly. Mix in pecans and pumpkin. Add just enough of buttermilk mixture to make a soft dough. Turn out on a floured board and cut with a biscuit or cookie cutter.
Place scones close together on a cookie sheet sprayed with vegetable oil. Bake at 400 degrees until lightly browned about 8-10 minutes. Brush with glaze while still hot. Enjoy!
Scones are served best warm and may be reheated in foil before serving.