Preheat oven to 425F. Mix the flour, baking powder, ginger, and cinnamon in a medium bowl.
Using the pastry cutter or the back of a fork, cut in the butter so the cubes mix in with the flour. You want the butter pieces to be around pea-sized.
Add the pumpkin puree, maple syrup, and 2 tablespoons of milk. Mix together and then use your hands to knead it together 4 or 5 times. If it's too dry add another tablespoon of milk.
Pat it out into a circle about 3/4 inch thick on your baking sheet (I usually line mine with parchment paper). Slice into 8 wedges.
Bake for 15-17 minutes until lightly browned. Let cool and then glaze.
In a small bowl mix together the icing sugar, maple syrup, and milk. I use a fork or a whisk and don't bother with an electric mixer. Drizzle over the cooled scones with a spoon.