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1
Preheat oven to 425 degrees F (220 degrees C).
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2
Mix flour, brown sugar, baking powder, cinnamon, baking soda, salt, ground ginger, and ground cloves together in a bowl.
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3
Cut unsalted butter chunks into flour mixture with a pastry blender until mixture resembles coarse crumbs; make a well in the center.
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4
Pour pumpkin puree, yogurt, and 1 teaspoon vanilla extract into the well in flour mixture; stir with a wooden spoon until a soft dough forms.
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5
Mix pecans into dough.
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6
Turn dough out onto a lightly floured surface and pat into two equal-size circles.
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7
Cut each circle into 8 wedges; transfer to a baking stone or baking sheet lined with parchment paper.
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8
Bake scones in the preheated oven until firm to the touch and lightly browned, 12 to 15 minutes.
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9
Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, 3 to 5 minutes.
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10
Beat brown butter, confectioners' sugar, milk, and 1/2 teaspoon vanilla with an electric mixer on medium-high speed until sugar is dissolved and glaze is shiny, 3 to 4 minutes, adding more milk as necessary.
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11
Drizzle glaze over cooled scones.
