Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt together. Using a pastry blender (or two knives), cut in the cubes of butter until the mixture comes together and is crumbly.
2 cups (296g) gluten free flour blend, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, ¼ teaspoon salt, ½ cup (113g) unsalted butter
In a smaller bowl, combine the brown sugar, half and half, pumpkin puree, and vanilla extract. Fold mixture into the dry ingredients until combined.
½ cup (100g) light brown sugar, ½ cup (120ml) half and half, ½ cup (113g) canned pumpkin puree, ½ teaspoon vanilla extract
Transfer dough onto lined baking sheet and use your hands to form into a round disc. Use a sharp knife to cut into even-sized wedges. Bake for 18-20 minutes or until scones are slightly browned. Allow the scones to cool on the baking sheet for 5-10 minutes.
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. Drizzle over cooled scones and allow glaze to set for 5 minutes before serving.
½ cup (60g) powdered sugar, ⅛ teaspoon pumpkin pie spice, 1 tablespoon milk or heavy cream
Notes
Make sure your butter is cold. No need to remove from the refrigerator to soften beforehand.
If you don't have half and half, you can make your own by mixing equal parts heavy cream and whole milk. Alternately, you can just use milk.
For the glaze, milk may be used instead of heavy cream.