Prepare a baking pan with a sheet of parchment paper. Set aside.
In a medium bowl, add the flour blend, white sugar, baking powder, psyllium husk powder, pumpkin pie spice and salt. Mix well.
Add the butter pieces and using a pastry blender, cut the butter in until the butter has been mostly incorporated in (some small chunks are ok).
In a large bowl, add the pumpkin, egg, milk, Greek yogurt and vanilla. Mix together.
Add the dry ingredients to the large bowl with the wet ingredients. Mix together until the dough comes together.
Turn the dough out onto the parchment paper. Using your hands, form it into a round disk, about 1 ½ inches tall.
Using a sharp knife, cut the disk into 6 sections. Don’t separate the pieces yet.
Place the pan with the cut pieces into the refrigerator for at least 30 minutes.
Preheat your oven to 425 F.
While the oven is preheating, remove the scones from the refrigerator and using a flat spatula, carefully separate each one. Arrange the scones with space in between each one to allow for spreading.
Bake for 15 – 17 minutes.
Remove to a wire rack to cool.
Combine glaze ingredients.
Once scones have cooled completely, drizzle glaze over the scones. Enjoy!
Notes
Make sure the ingredients are at room temperature.
Forming the scone dough into a round disk makes cutting easier. Use a sharp knife for cutting!
Let scones cool before adding glaze otherwise it will melt off.