To a large mixing bowl, add your flour, oats, brown sugar, baking powder, pumpkin pie spice and salt and whisk together till well combined.

To the same bowl, add your diced butter and stir until each piece is covered by the dry ingredients.

To another small mixing bowl, add your pumpkin puree, milk, and egg and whisk together till smooth. Add to your large mixing bowl and stir together till you have a shaggy dough (a little crumbly).

Prepare a baking sheet with parchment paper on top.

Pour your scone dough onto your parchment paper and work the dough gently till you can form a smooth disc shape (about 1- 1/2 inches tall).

Using a sharp knife, cut the disc into 6-8 scones. Use a spatula and gently move the scones 1-2 inches apart on the pan. Place in the freezer.

Preheat your oven to 400.

Once your oven has heated, remove your scones from the freezer and bake them for 16-18 minutes (or till a toothpick inserted comes out clean). Let cool prior to drizzling the glaze on top.

To a small bowl, add your powdered sugar and milk together and whisk till you have a smooth glaze. Add a little more milk or powdered sugar, as needed.

Drizzle across the tops of your scones. Devour!