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.