Step 1

Preheat the oven to 425F and line a baking sheet with parchment paper.

Step 2

Combine the gluten-free flour (or rice flour, starch, xanthan gum), sugar, baking powder, salt, and pumpkin spice inside a sifter and sift into a large bowl. Give it a mix to combine.

Step 3

Using a cheese grater, grate the butter into the dry mixture. Combine the shredded butter and dry ingredients with your hands until there are no large lumps and you have a coarse sand-like texture.

Step 4

In a medium bowl, whisk the pumpkin, half & half, and eggs until smooth. Pour the wet ingredients into dry ingredients and mix with a wooden spoon until a thick dough forms.

Step 5

Transfer the dough onto a lightly floured surface (with additional gluten-free flour or tapioca starch) and make a large circle around 1-inch thick.

Step 6

Cut the dough into 6 to 8 triangles and place each scone onto the lined baking sheet. If using a scone pan, grease it first and then simply fill each scone cavity with dough.

Step 7

Bake 14-16 minutes until they are light brown. Remove from oven and allow them to cool.

Step 8

In a medium bowl, whisk the powdered sugar, milk, and spices until smooth.

Step 9

Drizzle the glaze over the cooled scones.