Gluten Free Pumpkin Scones

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

Using a pastry blender or your hands, cut in the butter until the mixture is crumbly.

In a small bowl, whisk together the eggs, buttermilk or cream, and vanilla extract.

Add the liquid ingredients, pumpkin, pumpkin pie spice, and cinnamon to the dry ingredients and stir until moistened.

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

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

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

Brush the top with additional buttermilk or cream.

Sprinkle with a touch of sugar.

Using a sharp knife, cut the circle into 8 wedges (pie shape).

Divide each wedge and place it onto a greased baking sheet or one lined with parchment paper. Leave about a few inches between each scone to expand.

Place in the fridge for 15-30 minutes.

Preheat the oven to 400°F.

Bake for 20-25 minutes or until golden brown.

Remove from the oven and cool slightly.

Combine the ingredients for the vanilla glaze in a small bowl, add more milk if needed to create a glaze.

Drizzle over the scones and serve.

Store leftovers in an airtight container.