Preheat the oven to 425°F. Cover a baking sheet with parchment paper. Cut the chilled butter into small cubes and return it to a cool place while measuring the remaining ingredients.

Whisk the pumpkin purée, maple syrup, vanilla extract, and 3 tablespoons of fat-free milk in a medium bowl until the mixture is smooth and uniform.

Stir the oats into the pumpkin mixture, folding gently until they are distributed evenly throughout the wet ingredients.

In a separate mixing bowl, thoroughly combine the flour, pumpkin pie spice, baking powder, and salt.

Add the cold butter pieces to the dry mixture. Using a pastry blender, fork, or cool fingertips, cut the butter into the flour until the mixture develops a coarse, crumb-like consistency.

Pour the pumpkin and oat mixture into the bowl of dry ingredients. Fold gently with a spatula or wooden spoon only until a cohesive dough begins to form. A few visible streaks or pockets of flour are acceptable; excessive mixing may produce firm scones.

Transfer the dough to the parchment-lined baking sheet. With lightly floured hands or a bench scraper, carefully shape it into a round approximately ¾ inch thick.

Use a sharp knife to score the round into eight evenly sized triangular portions. Do not slice completely through the dough or separate the wedges before baking.

Lightly coat the surface of the dough with the remaining 2 tablespoons of fat-free milk.

Bake for 22–26 minutes, or until the top is lightly golden. Begin checking the scones at approximately 20 minutes because oven temperatures may vary.

Test the center with a toothpick. The scones are ready when the toothpick emerges with only a few moist crumbs attached.

Remove the baking sheet from the oven and allow the scones to rest on the pan for 10 minutes. Once their structure has set, gently separate them along the scored lines.

Serve the pumpkin oatmeal scones warm or at room temperature.