1-First, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for even baking. In a bowl, sift together the gluten-free flour mix, granulated sugar, baking powder, salt, and pumpkin pie spice; mix well to blend the flavors evenly. This step ensures your dry ingredients combine smoothly before adding the wet ones.

2-Next, grate the frozen butter into the dry mixture and combine by hand until it resembles coarse sand. This technique, using cold butter, helps create that flaky texture we all love in scones. In another bowl, whisk the pumpkin puree, half & half (or coconut milk), and egg until smooth, setting the stage for a moist dough.

3-Pour the wet ingredients into the dry ones and mix with a wooden spoon until a thick dough forms don’t overmix to keep it tender. Transfer the dough to a lightly floured surface and shape it into a 1-inch thick circle. Cut the circle into 6 to 8 triangles and place them on the baking sheet.

4-Bake for 14-16 minutes until the scones are light brown, then let them cool completely. For the optional glaze, whisk together the powdered sugar, milk (or non-dairy alternative), ground cinnamon, and pumpkin spice until smooth, and drizzle over the cooled scones. This adds a sweet finish that takes your treats to the next level.