1. Preheat oven to 400°F. Set aside 2 sheets of parchment paper and a rolling pin.
2. In a large bowl, combine the gluten-free flour, baking soda and powder, salt, brown sugar, and pumpkin spice.
3. Using two knives or a pastry cutter, cut the butter into the flour mixture until pea-size crumbs form.
4. Using a spatula, fold in the pumpkin, egg, and almond milk. Stir until just combined.
5. Pour the dough onto a sheet of parchment paper and dust lightly with additional flour. Top with the second sheet of parchment and roll into a round disk. You may need to use your hands a bit to form the shape.
6. Cut carefully into 8 triangles. Place the parchment with the dough onto a baking sheet. Bake for 15–20 minutes.
7. Make the glaze: whisk together the powdered sugar, 2 tablespoons milk, pumpkin spice, and vanilla. Add more milk a little at a time until the glaze reaches a drizzle consistency.
8. Remove scones from oven and let cool. Drizzle with the glaze. Best eaten the same day.

Tip: If using a heavier gluten-free flour blend, start with 3 tablespoons of milk and add more one tablespoon at a time if needed.