1. Preheat the oven to 425F and line a baking sheet with parchment paper.
2. Combine the gluten-free flour (or rice flour, starch, xanthan gum), sugar, baking powder, salt, and pumpkin spice inside a sifter and sift into a large bowl. Give it a mix to combine.
3. Using a cheese grater, grate the butter into the dry mixture. Combine the shredded butter and dry ingredients with your hands until there are no large lumps and you have a coarse sand-like texture.
4. In a medium bowl, whisk the pumpkin, half & half, and eggs until smooth. Pour the wet ingredients into dry ingredients and mix with a wooden spoon until a thick dough forms. 
5. Transfer the dough onto a lightly floured surface (with additional gluten-free flour or tapioca starch) and make a large circle around 1-inch thick. 
6. Cut the dough into 6 to 8 triangles and place each scone onto the lined baking sheet. If using a scone pan, grease it first and then simply fill each scone cavity with dough. 
7. Bake 14-16 minutes until they are light brown. Remove from oven and allow them to cool.

For the Glaze

1. In a medium bowl, whisk the powdered sugar, milk, and spices until smooth. 
2. Drizzle the glaze over the cooled scones.