First Step: Start by preheating your oven to 425°F and lining a baking sheet with parchment paper to prevent sticking and ensure even baking for your gluten free pumpkin scones.

Second Step: In a large bowl, sift together 1 ¾ cup plus 1 tablespoon gluten-free all-purpose flour mix, ¼ cup granulated sugar, 3 teaspoons baking powder, ½ teaspoon salt, and 1 ½ teaspoons pumpkin pie spice, then mix well to evenly distribute the dry ingredients for your gluten free pumpkin scones.

Third Step: Grate 6 tablespoons of frozen butter into the dry mixture using a cheese grater, then use your hands to mix until it resembles a coarse sand-like texture with no large lumps, which is key for the flaky quality in gluten free pumpkin scones.

Fourth Step: In a medium bowl, whisk together ½ cup pumpkin puree, 2 tablespoons half & half (or canned coconut milk for dairy-free), and 1 large egg until smooth, creating the wet mixture that will bind your gluten free pumpkin scones dough.

Fifth Step: Pour the wet ingredients into the dry mixture and stir with a wooden spoon until a thick dough forms, being careful not to overmix to keep your gluten free pumpkin scones light and airy.

Sixth Step: Transfer the dough to a lightly floured surface, using extra gluten-free flour or tapioca starch to prevent sticking, and gently form it into a 1-inch thick large circle for your gluten free pumpkin scones.

Seventh Step: Cut the dough into 6 to 8 triangles and place them on the prepared baking sheet; if you’re using a scone pan, grease it first and fill the cavities, then let the scones rest for a moment before baking your gluten free pumpkin scones.

Eighth Step: Bake in the preheated oven for 14-16 minutes until they turn a light golden brown, keeping an eye on them to avoid overcooking and maintain the soft texture of gluten free pumpkin scones.

Ninth Step: Remove the scones from the oven and let them cool on a wire rack; while they cool, prepare the optional glaze by whisking ½ cup powdered sugar, 3 teaspoons milk (or non-dairy alternative), ½ teaspoon ground cinnamon, and ⅛ teaspoon pumpkin spice until smooth.

Final Step: Drizzle the glaze over the cooled scones and serve them warm, perhaps with a hot drink for the best experience with your freshly made gluten free pumpkin scones; for dietary tweaks, remember to use substitutes like a flax egg if needed. This entire process takes about 10 minutes prep and 14-16 minutes cook time, resulting in a batch ready to enjoy.