In a large bowl combine the flours, sugar, baking powder, ginger, cinnamon, nutmeg, and salt. Cut in the butter until coarse crumbs form. (To speed up the process, you can do this in batches in a food processor. Then pour the mixture into a large mixing bowl.)
In a small mixing bowl, whisk together the pumpkin and buttermilk. Fold this mixture into the dry gently until combined. The dough will be sticky.
Turn the dough out onto a floured surface and fold 2-3 turns or until dough comes together.
Gently pat or roll the dough into a 1 inch thickness.
In a small bowl combine the sugar and cinnamon. Sprinkle the cinnamon sugar over the dough.
Cut the dough into twelve squares, triangles, or whatever shape you like.
Place the scones on the prepared baking sheets and bake them for 15 minutes or until lightly brown.
Cool on a wire rack before serving.
You can also freeze the scones, baked or unbaked. Flash freeze and store in an airtight container in the freezer. If baking from frozen, increase baking time 5 minutes. Alternatively, bake and cool the scones and store them in an airtight container in the freezer.To make as a mix: Take a large ziptop bag or container and label it with the wet ingredients and the baking instructions. Measure out the main dry ingredients into the bag. Place the cinnamon sugar in a second, smaller bag. Seal and store until ready to use.Nutritional values are approximate and based on 1 scone.