• 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!