Preheat oven to 400*. Lay aside 2 sheets of parchment paper and a rolling pin.
In large bowl combine flour, baking soda and powder, salt brown sugar and pumpkin spice.
Using two knives or a pastry cutter cut butter into flour mixture until pea size crumbs form.
Using spatula fold in pumpkin, egg and almond milk*, Stir until just combine.
Pour onto parchment paper, Dust lightly with additional flour.
Top with remaining sheet of parchment paper and roll into a disk. You may need to use your hands a bit to form round disk.
Cut carefully into 8 triangles. Place parchment paper with dough onto baking sheet.
Bake 15-20 minutes.
Make the glaze. (Click the link above)
Remove scones from oven and let cool. Drizzle with glaze.
Best if eaten same day.
*I used Bobs Red Mill GF AP flour which has a heavier consistency if using another GF Flour brand I suggest only adding 3 Tablespoons of milk and then upping one tablespoon at a time if needed.