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1
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line one with parchment paper.
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2
Combine flours, xanthan gum, sugar, baking powder, salt, and spices in a large bowl.
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3
Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious.
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4
Set aside.
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5
In a separate bowl, whisk together pumpkin, half and half, and egg.
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6
Fold wet ingredients into dry ingredients.
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7
Form the dough into a ball.
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8
Pat the dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).
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9
Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions.
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10
Cut those three slices diagonally so that you have 6 triangular slices of dough.
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11
Place on prepared baking sheet.
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12
Bake for 14-16 minutes.
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13
Scones should begin to turn light brown.
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14
Place on wire rack to cool.
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15
TO MAKE THE PLAIN GLAZE:
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16
Mix the powdered sugar and milk together until smooth.
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17
Use more milk or powdered sugar as needed to reach glaze consistency.
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18
When scones are cool, use a brush to paint plain glaze over the top of each scone.
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19
As the plain glaze firms up on top of the scones, make the spiced glaze.
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20
TO MAKE THE SPICED GLAZE:
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21
Combine the ingredient for the spiced icing together.
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22
Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour).
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23
A squirt bottle works great for this, or you can drizzle with a whisk.
