Preheat oven to 450º F. Lightly spritz baking sheet with non-stick cooking spray.
In a large bowl, sift the flours, sugar, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Add in the cold butter cubes and cut in using a pastry cutter or a fork, until the mixture is mealy.
Stir in the pumpkin, eggs and 2 Tbsp. evaporated milk until the dough comes together. Depending on the climate you live in, this might be enough to pull the dough together. If not, add more cream 1 Tbsp. at a time as you stir with your hands. The dough should not be sticky, but it also shouldn’t be dry.
Form the dough into two equal discs and cut each disc pizza-style into six pieces, then place on a baking sheet.
Bake at 450º F, for about 7-8 minutes, then lower the heat to 425º F and continue to bake for another 15 minutes.
Remove from oven and set aside on wire racks to cool.
GLAZE: While the scones are baking, add the brewed coffee to a saucepan and reduce over medium-high heat until the volume is reduced to ¼ cup. Create a glaze by stirring in the powdered sugar with a fork.
Begin with 1 cup, then add more in 2 Tbsp. increments until the glaze reaches the desired consistency.
When the glaze is ready and the scones are cool, dip the tops of the scones in the glaze and allow the glaze to set up. The glaze will run off of the edges, so make sure you put the scones on a surface you don’t mind cleaning of sticky drippings, such as a wire rack over parchment paper or a silpat sheet. Alternately, you can just drizzle back and forth or squiggle on top of the scones.
While the glaze is still a bit tacky…sprinkle on chopped nuts, if using.