• Mix the pumpkin, egg and heavy cream together.
• In a large bowl, stir together by hand, the gluten free flour blend, tapioca starch, light brown sugar, cane sugar, baking powder, salt, cinnamon, cloves, nutmeg and ginger.
• Cut in the butter pieces until there are no pieces larger than a pea. If you don’t have a pastry tool, you can cut in the butter using two knives to get the same result, by bringing the knife blades together and pulling away from each other to cut the butter.
• Once the butter is cut into the dry ingredients, add the wet ingredients in: pumpkin, egg  and cream mixture. Stir with a fork until just combined.
• Scrap the dough out onto a well floured cutting board. With a bit of extra flour on your hands, form the dough into a rectangle, then fold over, turn and flatten, then fold over again. Do this 3 or 4 times adding more of the gluten free flour blend as needed to achieve a pliable dough that is neither sticky nor dry.
• Press the dough into a 6 x 8 inch rectangle, 3/4” thick. Set on a piece of parchment a plate or tray and refrigerate for 30 minutes.
• Place a parchment sheet on your cookie sheet or stone bar pan. Preheat oven to 400 degrees, with rack in the center of the oven.
• Cut the dough in half each direction, so you have 4 rectangles. Cut each smaller rectangle in half so each rectangle is now cut into 2 triangles. You should now have 8 scones. If you wish to make 16 mini scones, simply cut each triangle in half. Place scones on the parchment lined cookie sheet or stone bar pan, at least an inch apart.
  
• Bake for 15 – 20 minutes (or 12-14 for mini scones) or until light golden edges are present. Remove from the oven and cool for 5 minutes on a wire rack.
• Spread vanilla glaze evenly over slightly cooled scones. Then drizzle with chai tea drizzle and top with each scone with a pecan halve or chopped nuts.
  

Vanilla Glaze and Chai Tea Drizzle

• While the scones are baking, make your vanilla glaze. In a small bowl stir the powdered sugar, milk and vanilla together. In another small bowl or ramekin, stir together the chai tea drizzle ingredients of 3 tablespoons of prepared vanilla glaze, black tea leaves, cinnamon, nutmeg and cloves.