These gluten free pumpkin scones are crisp and flaky on the outside yet soft in the center. They taste just like a warm pumpkin spice latte and make for a perfect fall breakfast!
STEP 5: Transfer dough onto lined baking sheet and use your hands to form into a round disc. Use a sharp knife to cut into wedges. Bake for 18-20 minutes. Allow to cool on the baking sheet for 5-10 minutes.
STEP 6: To make the glaze, combine the powdered sugar and pumpkin pie spice in a small bowl. Add the cream, one tablespoon at a time, until the glaze reaches a drizzling consistency.