Preheat the oven to 425˚F. Lightly spray a baking sheet.
Scones: In a large bowl, mix together the flours, baking powder, salt and spices. In a food processor, pulse together the dry ingredients with the butter until the mixture looks like oatmeal (or fine crumbs).
In a large bowl, beat together the egg, pumpkin and 3 tablespoons of milk. Slowly mix in the flour mixture to form the dough.
Form a ball with the dough, and pat into a 9×3 rectangle. Place the square on the prepared baking sheet. Use a large knife of a pizza cutter to make 3 equal partitions. Cut those slices diagonally so you have 6 triangular slices of dough.
Bake for 15-18 minutes. The scones should be slightly brown. Place on wire racks to cool.
Glaze: In a small bowl, beat together the glaze ingredients. Spread over the cooled scones.
Drizzle: In a small bowl, beat together the drizzle ingredients. Drizzle it over the scones with a spoon.