Preheat oven to 425 degrees F. Preheat a baking stone in the oven or lightly oil a baking sheet or line with parchment paper.
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is about the texture of coarse sand, set aside.
In a separate bowl, whisk together pumpkin, half and half, and egg. Gently fold the dry and wet ingredients together, being careful not to over mix. You want them just barely combined.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet or preheated stone
Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool. TO MAKE THE PLAIN GLAZE
Mix the powdered sugar and 2 tbsp milk together until smooth.
When scones are cool, use a brush to paint plain glaze over the top of each scone.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/gluten-free-pumpkin-scones/