For the Scones:

1. Preheat the oven to 400°F.
2. In a large bowl, mix together the flours, baking powder, baking soda, sweetener, and spices.
3. Now add the extract, pumpkin puree, and cubed, cold butter. Cut in the butter using a pastry blender or a fork before using your hands to knead the dough just enough to combine everything. If the dough has gotten to warm, place it in the fridge to chill for 20-30 minutes.
4. On a flat, lightly floured surface, shape a large 1 inch thick round with the dough.
5. Cut the pumpkin dough into 8 long triangles. Whip your knife with extra butter for smooth cuts.
6. Evenly space out the cut pumpkin scones on a Silpat or parchment paper lined baking sheet and bake in the preheated for 15 to 18 minutes. Just until cracks start to form on the tops of the scones.
7. Remove and let cool on a wire rack to ice.

Icing the Scones:

1. While the scones bake, prep the white icing glaze by mixing together the powdered sweetener and non-dairy milk. Add just enough milk so that the icing is spreadable but thick enough to stay on the scone.
2. Prep the pumpkin drizzle in a separate bowl by mixing together all the ingredients before adding it to a small squeeze bottle.
3. After the scones are baked, use the back of a spoon or a butter knife to spread on the white icing in a thin layer to the tops of the scones.
4. Now add zig-zag of the pumpkin drizzle in the squeeze bottle on top of the white icing. Start from one corner of the scone and end the zig-zag at the long single tip of the scone.