Preheat oven to 375F.

In a bowl combine flour, sugar, spices and baking powder and soda.

Cut cold butter into dry ingredients until mixture is sandy and has pea-sized chunks.

Add in pumpkin pie puree and mix until mixture forms a dough. Knead dough on a lightly floured surface then divide into two balls.

Form both balls into 2 discs and cut in half.

Cut each half into thirds and space wedges apart for baking.

Bake for 15-18 minutes until tops are golden and a toothpick inserted comes clean. (These are thicker therefore may require a little extra time to cook all the way through!)

Remove from oven and allow to cool for a few minutes.

In a small bowl, combine icing sugar, cinnamon and oat milk. Mixture should be nice and thick to ensure a opaque glaze. If a thinner glaze is preferred, add more oat milk.

Drizzle spiced glaze over scones while scones are still warm.

Scones will keep fresh in an air tight container for up to 1 week. (if they last that long!)