• Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

Make the dough

• In a large bowl, place the flour, xanthan gum, baking powder, salt, pumpkin pie spice and sugar, and whisk to combine well.
• Add the cold, chopped butter to the dry ingredients and toss to coat each butter piece completely.
• With well-floured hands, flatten each piece of butter between a thumb and forefinger, handling the butter as little as possible.
• Create a well in the center of the dry ingredients and butter mixture, and add the pumpkin butter and cream. Mix until the dough comes together, pressing down with the back of the spoon to moisten all the dry parts. Drizzle very lightly with lukewarm water to any stubborn dry spots.

Shape the dough

• Transfer the dough to a lightly floured surface press the dough into a round, flat disk.
• Sprinkle the dough lightly with a bit of flour, and use a rolling pin to roll it out into a rectangle about 1/4-inch thick. Use a bench scraper or sharp knife to cut the rectangle into 3 equal-size smaller rectangles, and stack the rectangles on top of one another.
• Press the pieces of dough together firmly so they stick to one another. Roll and press the dough into a circle about 7-inches in diameter and about 1/2-inch thick.
• If the dough seems at all sticky or warm, wrap it in plastic and chill it in the refrigerator for up to 30 minutes.
• With a floured bench scraper or large, sharp knife, slice the dough into 8 triangles (the first two cuts are perpendicular lines through the center of the dough).
• Place the triangles on the prepared baking sheet 1 to 2 inches apart.

Bake

• Bake on the center rack of the preheated oven until lightly golden brown on the bottom and sides and firm to the touch, about 20 minutes. Let the scones cool briefly and then transfer the scones to a wire rack to cool completely.

Make the white icing

• Place about 3/4 cup of the confectioners’ sugar in a medium-sized bowl and add 1 tablespoon of milk. Mix to combine.
• It should form a very thick paste. Add more milk by the drop, mixing vigorously until it reaches a very thickly pourable consistency.

Ice the cooled scones

• Dip the top of each cooled scone in the icing, or spoon the icing over the top and place, icing side up, on a flat surface.

Make the spiced icing

• Place the remaining confectioners’ sugar and the cinnamon in a medium-sized bowl, and whisk to combine.
• Add maple syrup, and mix to combine. Again, it will form a thick paste.
• Add milk by the drop, mixing vigorously after each addition, until it reaches a very thickly pourable consistency.

Decorate with the spiced icing

• Drizzle the icing over the glazed scones in a zigzag or straight line pattern. Allow to set at room temperature and serve.