• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together the gluten-free flour, low-carb granulated sweetener, baking powder, kosher salt, and 2 teaspoons of pumpkin pie spice.
• Add the cold, cubed butter to the flour mixture and use a pastry blender or two forks to cut the butter until the mixture resembles coarse crumbs.
• In a separate bowl, mix the pumpkin puree, 6 tablespoons of heavy cream, the beaten egg, and 1 teaspoon of vanilla extract until combined. Gradually fold this wet mixture into the dry ingredients with a fork until just combined. If the dough is too dry, stir in an extra tablespoon of cream.
• Transfer the dough to a lightly floured surface. Knead gently, then flatten into a 1-inch thick circle. Cut into 12 wedges and place the wedges on the prepared baking sheet.
• Refrigerate for 30 minutes.
• Brush the chilled scones with the remaining 1 tablespoon of heavy cream and sprinkle with the remaining ½ teaspoon of pumpkin pie spice.
• Bake in the preheated oven for about 25 minutes, or until the tops are golden brown. Allow the scones to cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

For the glaze

• Whisk together the low-carb powdered sweetener, remaining 6 tablespoons of heavy cream, and 1 teaspoon of vanilla extract in a medium bowl until smooth. If the glaze is too thick, add more cream a little at a time.
• Drizzle the glaze over the cooled scones and let set for about 10 minutes before serving.