Gluten-Free Pumpkin Chocolate Chip Scones

In a large bowl whisk together the flour, sugar, salt, and baking powder.

Using a pastry blender or your hands, cut the butter in the mixture until it's crumbly. Remember the butter should be grated and very cold.

In a small bowl, whisk together the milk, egg, pumpkin puree, vanilla extract, pumpkin pie spice, and cinnamon.

Add the liquid ingredients to the dry ingredients and stir until moistened.

Fold in the chocolate chips.

The mixture should be well combined and hold together into a ball.

Sprinkle a small amount of flour onto parchment paper or the counter.

Press the dough into an 8-inch circle, about 3/4 inch thick.

Brush the top with additional buttermilk or cream.

Sprinkle with just a touch of sugar and cinnamon.

Use a sharp knife and cut the circle into 8 wedges (pie shape).

Divide each wedge and place it onto a greased baking sheet. Leave a few inches in between each one.

Place in the fridge for 15-30 minutes.

Preheat the oven to 400*F.

Bake for 20-25 minutes or until golden.

Remove from the oven and cool slighly.

Combine the ingredients for the glaze and drizzle over each one.

Store leftovers in an airtight container.