Preheat the oven to 400°F

Whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and allspice in a large bowl.

Cut in butter with a pastry cutter, or using your fingers, until it resembles coarse crumbs.

In a small bowl, whisk together pumpkin puree, milk, egg, and vanilla. Pour wet ingredients into dry ingredients. Stir until soft dough begins to form.

Knead dough on a lightly floured surface until dough comes together.

Using a rolling pin, roll the dough into a rectangle, about 1 inch thick.

Cut the rectangle in half, lengthwise. Cut in half, widthwise. Cut small squares into triangles...8 triangles.

Place scones on parchment paper-lined baking sheets, bake for 12-14 minutes, until a toothpick inserted comes out clean.

Set aside to cool completely before glazing.

For the glaze:

Mix together icing sugar and milk in a small bowl. Add more icing sugar if the glaze is too thin.

Coat the scones with this plain glaze. Let dry completely before adding the Cinnamon glaze.

For the cinnamon glaze, combine icing sugar, cinnamon, and meringue powder in a small bowl.

Transfer glaze to a piping bag with a small hole tip. Pipe onto scones...or drizzle over scones using a fork.

Allow the glaze to completely set up before serving.