Put the butter in the freezer for 15 to 30 minutes before starting the recipe.

Preheat the oven to 210ºC.

Mix together the wheat flour, oat flour, muscovado sugar, baking powder and pumpkin spice.

Using a microplane grater, grate the frozen butter. If you don't have a grater, cut it into small cubes. Mix with your hands, it should be like sand.

Add the pumpkin puree, milk, egg and vanilla to the bowl and mix until the ingredients are mixed in, do not over mix or the scones may become stiff.

Measure ¼ cup of extra wheat flour and sprinkle some on the table. Pour the scone mixture on top. Try to knead a little while adding the ¼ cup you had scooped out. How much kneading depends on how liquid or thick your pumpkin puree was. We want to be able to form a ball but the mixture is going to feel very very soft.

Transfer to a greased baking sheet lined with baking paper. Carefully place the circle of dough and press with your hands to form a circle that is ½ inch thick.

Cut into 6, no need to separate them, just cut them.

Bake for 18 to 20 minutes or until golden brown.

Remove from the oven and carefully remove from the tray to cool. Allow about 10 minutes before cutting or separating the scones with a knife.

In the meantime mix the glaze ingredients, it is best to add the milk little by little so you can see how thick you want it.

Glaze either in the form of lines or decorate the whole scone. If you want to decorate with chopped walnuts, do it immediately before the icing dries so that the walnuts stick to the icing.