• Preheat oven to 400* F. Line a baking sheet with parchment paper.
• In a small bowl, combine pumpkin purée, non-dairy milk, vanilla and vinegar.
  ⅔ Cup Pumpkin Purée, 1 tablespoon Non-Dairy Milk, 2 teaspoon Vanilla, 1 teaspoon White Vinegar
• In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  2 Cups All-Purpose Flour, ½ Cup Light Brown Sugar, tightly packed, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ⅛ teaspoon Kosher Salt, 2 ½ teaspoon Pumpkin Pie Spice
• Add the cubed non-dairy butter into the dry mixture and work the butter into the dry ingredients using your hands or a fork until the mixture resembles coarse meal.
  10 tablespoon Non-Dairy Butter, cut into ¼ inch cubes, cold
• Add the pumpkin mixture to the bowl. Using your hands, gently toss together just until everything is moistened and a shaggy dough forms. See note!
• Turn the scone dough out onto a lightly floured surface. Gently pat it into a circle with a 7" diameter. Use a sharp knife to cut the circle into 8 triangles. Transfer the scones to a parchment-lined baking sheet.
• Bake in a 400* F oven for 18-22 minutes, or until the scones are browned across the bottoms. Allow the scones to cool for 10 minutes before glazing.

For the Glaze

• In a medium bowl, combine powdered sugar, maple syrup, vanilla and non-dairy milk. Whisk until completely smooth. If you want a thinner glaze, add a little more non-dairy milk.
  1 Cup Powdered Sugar, sifted, 3 tablespoon Maple Syrup, 1 ½ teaspoon Non-Dairy Milk, ½ teaspoon Vanilla Extract
• Use a spoon to drizzle the glaze over the scones and serve.