Preheat oven to 425°F. Line a baking sheet with parchment paper.
Combine brown rice flour, sugar, xanthan gum, baking powder, baking soda, salt and spices. Sift into a large bowl.
Grate the frozen butter into the dry ingredients. Stir until combined.
In a small bowl, combine pumpkin, yogurt and egg. Pour into the large bowl with the dry ingredients and stir until just combined. Do not over mix.
Transfer dough to the center of the prepared baking sheet. Cover with a sheet of plastic wrap and using your hands, gently spread out into a disc about 8 inches (20 cm) in diameter.
Remove plastic wrap. Slice the disc into 8 triangles. Bake for 15-16 minutes. Remove from oven and cool on a rack. Combine powdered sugar and lemon juice to make the Lemon Glaze.
When cool, drizzle with Lemon Glaze.
I used coconut palm sugar as it has a lower glycemic index than other sugars, but you can substitute brown sugar. Measure the butter and put it in the freezer. When you're ready to make these scones, grate the frozen butter into the dry ingredients. It will give the scones a lighter, flaky texture. Use 1 ¾ tsp pumpkin pie spice in place of the cinnamon, nutmeg, ginger and cloves, if you have it on hand. You can substitute milk or cream for the yogurt. I drizzled them with a simple lemon glaze, but it's not necessary. They're good just as is, warm from the oven!
This delicious recipe brought to you by Flavour and Savour. https://www.flavourandsavour.com