• Preheat oven to 400°F and line a baking sheet with parchment paper. If making a flax egg, mix the ingredients together and set aside to thicken. If using a plant-based milk and vinegar (instead of buttermilk) mix the two together and set aside.
• In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar.
• Add the cold cubed butter and cut it into the dry mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
• In a small bowl, whisk together the pumpkin puree, flax egg (or egg), buttermilk (or plant-based milk mixed with vinegar), and vanilla. Pour into the dry mixture and stir gently until just combined. If using ginger, chocolate chips, or pecans, fold them in now. Place the dough in the refrigerator about 15 minutes to let it chill and rest.
• Turn the very cold dough onto a lightly floured surface and pat into a 1-inch-thick circle. Cut into 8 wedges and transfer to the prepared baking sheet, spacing them apart.
• Bake for 18–22 minutes, until golden around the edges. Let cool on a wire rack before glazing.

Optional maple glaze

• To make the maple glaze, whisk together powdered sugar, maple syrup, vanilla, and milk until smooth. Adjust thickness as needed.
• Drizzle your glaze of choice over cooled scones and let set before serving.

Optional espresso glaze

• To make the espresso glaze, whisk together powdered sugar, espresso powder, and milk until smooth and pourable.
• Drizzle your glaze of choice over cooled scones and let set before serving.