Measure all ingredients before beginning. Sift the powdered maple sugar to eliminate any clumps, then return it to a dry bowl until needed. Keep the cubed butter refrigerated so it remains firm.

In a large mixing bowl, thoroughly whisk together the almond flour, tapioca starch, coconut flour, maple or coconut sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Continue mixing until the spices and leavening agents are evenly dispersed.

Add the chilled butter cubes to the flour mixture. Using a pastry blender, fork, or cool fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with visible pea-sized pieces of butter. Handle the mixture quickly to prevent the butter from softening.

In a separate small bowl, combine the beaten egg, drained pumpkin purée, and coconut milk. Stir until the mixture is smooth and evenly blended.

Form a hollow in the center of the dry mixture and pour in the pumpkin mixture. Fold gently with a spatula or wooden spoon just until a cohesive dough develops. Avoid excessive mixing; a few faint traces of dry flour may remain.

Cover the bowl and place the dough in the freezer for 30 minutes. During the chilling period, preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.

Dust the prepared parchment lightly with tapioca starch or arrowroot flour. Transfer the chilled dough to the baking sheet with dampened hands and carefully form it into a round disk measuring approximately 7–8 inches across and ¾ inch thick.

Moisten a knife and slice the disk into 8 evenly sized wedges, wetting the blade again between cuts when necessary. Gently move the wedges apart, leaving enough space for them to expand and brown during baking.

Using a pastry brush, lightly coat the surface of each wedge with coconut milk. Bake for approximately 20 minutes, or until the tops are pale golden and the scones are set while remaining tender in the center.

Allow the scones to rest on the baking sheet for 5–10 minutes before applying the glaze.

While the scones cool, whisk the sifted powdered maple sugar with 2 teaspoons coconut milk, the vanilla extract, and pumpkin pie spice. Continue whisking until smooth. Add the remaining coconut milk gradually, one teaspoon at a time, only as needed to produce a thick but pourable consistency.

Drizzle the glaze generously over the cooled scones. Leave them undisturbed for several minutes so the coating can settle into a delicate, lightly set finish.