Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Preparing the baking environment before mixing helps streamline the baking process.

In a medium bowl, combine the finely milled soft white wheat flour, granulated sugar, baking powder, salt, and pumpkin pie spice. Stir well to ensure the leaveners and spices are evenly distributed. Grate the well-chilled unsalted butter directly into the dry mixture. Use your hands to work the butter in until the mixture resembles coarse crumbs, much like preparing a pie crust or biscuits. I find that using chilled, grated butter gives scones an extra flaky texture.

In a separate bowl, whisk together the canned pumpkin puree, half and half, and egg until smooth and fully combined. Pour the wet mixture into the bowl with the dry ingredients and gently fold everything together until just combined. Be careful not to over-mix, as this can lead to dense scones.

Lightly dust a clean countertop with flour. Turn out the dough onto the floured surface, shaping it gently into a circle about 1 inch thick. Using a sharp knife, cut the dough into 8 even triangles. Transfer the pieces to the prepared baking sheet, spacing them slightly apart.

Place the scones in the preheated oven and bake for about 15 minutes, or until the tops are golden brown. Once baked, remove the baking sheet from the oven and allow the scones to cool completely before glazing. Letting them cool ensures the glaze sets nicely and doesn't run off.

In a bowl, combine the powdered sugar, half and half, and arrowroot powder (or extra powdered sugar if substituting) to create a glaze. Stir until the mixture is smooth and slightly runny, yet thick enough to coat the tops of the scones. Once the scones are fully cooled, spread or drizzle the glaze evenly over each one. Allow the glaze to set before proceeding to the next step. I always wait until the scones are fully cooled—if they're warm, the glaze can slide right off!

For the pumpkin spice drizzle, combine powdered sugar, plain pumpkin puree, ground cinnamon, nutmeg, ground ginger, and half and half in a bowl. Mix until smooth and free of clumps. Transfer the mixture to a small ziplock bag, snip off a tiny corner, and pipe the drizzle over the set glaze on the scones. This step adds a beautiful finish and extra pumpkin spice flavor. For even more flavor, I sometimes add a hint of orange zest to the drizzle!