In a large mixing bowl, combine flour, baking powder, and salt.

Cut the butter into the flour mixture with a fork or pastry tool (or your fingers), until butter pieces are tiny and flour-coated.  Mixture will resemble crumbs but will still be a fairly floury.

In a separate bowl, beat two eggs. Remove a teaspoon or two of egg and reserve. Add the remaining beaten egg, pumpkin, brown sugar and spices to the flour mixture and mix until just moistened. Add the chopped ginger & pecans and finish combining, being careful not to overmix.  Add a teaspoon or two of liquid if needed

Knead scone mixture on a floured surface a couple times, then pat together into two approximately 2 x 8 inch rectangles. Cut each rectangle into four 2 x 2 inch pieces, then cut each of those on a diagonal to make a total of 16 triangular scones.

Transfer scones to a cookie sheet that has been sprayed with non-stick spray. Beat reserved teaspoons of egg with a teaspoon of water to make the egg wash. Brush each scone with the egg wash, and sprinkle with sanding (large crystal) sugar.

Bake at 400 F until slightly golden and an inserted toothpick comes out dry, about 15 minutes.