Preheat the oven to 400°F (200°C). In a large mixing bowl, thoroughly whisk together the all-purpose flour, packed brown sugar, baking powder, pumpkin pie spice, cinnamon, baking soda, and salt until the ingredients are evenly dispersed.

Using a box grater, grate the frozen butter directly into the flour mixture. Gently toss the grated butter through the dry ingredients until the mixture has a coarse, crumbly consistency. Keeping the butter cold at this stage contributes to a tender, flaky finished scone.

In a separate bowl, whisk the pumpkin purée with the milk until evenly blended and smooth.

Pour the pumpkin mixture into the dry ingredients. Stir only until the flour is moistened and a rough dough begins to form, taking care not to overwork the mixture.

Gently fold in the candied orange peel until it is distributed throughout the dough.

Transfer the dough to a lightly floured work surface. Dust with a small amount of additional flour as necessary to prevent sticking.

Knead gently approximately 10 times, just until the dough holds together. Shape it into a flat circle measuring about 8 inches across.

Using a sharp knife or bench scraper, divide the round evenly into 8 wedge-shaped portions.

Arrange the scone wedges on a lightly greased baking sheet, leaving space between each piece.

Lightly brush the surface of each scone with milk to encourage a golden finish.

Bake at 400°F (200°C) for 12–15 minutes, or until the scones develop a pale golden-brown color.

Remove from the oven and allow the scones to cool on the baking sheet for approximately 10 minutes.

While the baked scones are cooling, combine the powdered sugar, milk, orange extract, and cinnamon in a small bowl. Whisk until the glaze becomes completely smooth.

Drizzle the glaze over the slightly warm scones. Allow the topping to set before serving.