In a medium bowl, whisk together flour, Autumn Spice Blend, baking soda, baking powder, and brown sugar.
Grate frozen butter into the bowl. Add in cranberries and pistachios. Stir to distribute. Add in the pumpkin, stirring just until large crumbles form. Pour in the milk and combine to bring the mixture together.
Turn the mixture out onto a floured counter. Fold together just until everything is incorporated (about 6 folds). Form a 1½-inch thick round. Slice into 8 segments.
Separate the segments and place onto a parchment lined baking sheet.
Bake for 12 to 14 minutes.
Allow to cool for 5 minutes on the baking sheet, and then cool completely on a wire rack.
In a small glass dish, melt the white chocolate chips and 1 tsp of butter in the microwave in 15 second intervals until smooth.
Spoon the chocolate into a zipper bag and snip off the tip. Drizzle the chocolate across all the scones, and allow it to set for an hour... or eat one immediately with chocolate dripping down your hands because THEY'RE DELICIOUS!
Keyword Cranberry, Pistachio, Pumpkin, White Chocolate