Mix 1 1/4 cup almond flour, 3/4 cup arrowroot flour, 1/3 cup cassava flour, 2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 2 tsp pumpkin pie spice, and 1/2 cup coconut sugar in a large bowl.
Add 6 tbsp grass fed butter to dry ingredients, using fork, pastry blender or hands to mix in until a crumbly mixture forms.
Create a hole in the center of the crumbly mixture and the egg, 1/2 cup drained organic pumpkin puree, and 1/4 cup coconut milk. Stir well until fully incorporated, leaving you with a sticky dough.
Place the bowl in the freezer for 30 minutes (do not skip this step).
While the dough chills, preheat oven to 400 degrees and line baking sheet with parchment paper.
Sprinkle arrowroot flour on parchment lined baking sheet and place the chilled dough on top. Use hands to mould dough into approximately 8” diameter disk. You may need to wet your hands to keep them from sticking to the dough. Use a sharp knife to cut into 8 equal wedges.
Separate wedges so they’re about 2 inches apart on baking sheet. If the dough has gotten too sticky to work with, return to freezer for another 5 minutes or so.
Once wedges are ready to bake, brush them with a little of the leftover coconut milk, this gives them a slightly crispy top. Then sprinkle each with a little of the homemade paleo powdered sugar. Bake for 20 minutes or until tops are lightly brown.
While sconces are baking, prepare pumpkin drizzle by adding 2/3 cup homemade paleo powdered sugar (see notes), 3-4 tbsp coconut milk, 1/4 tsp pure vanilla extract, 1/4 tsp pumpkin pie spice and 1/8 tsp ground cinnamon. Whisk until a smooth consistency is reached.
Once scones are baked and cooled, drizzle each one with the pumpkin glaze and serve fresh!