Preheat the oven to 400°F. Line a baking sheet with parchment paper or use a silicone mat.

In a large bowl, mix together the flours, xanthan gum, sugar, baking powder, cinnamon, nutmeg, ginger and salt. Work in the coconut oil until the mixture is crumbly.

In a separate bowl, whisk together the eggs, Greek yogurt, pumpkin and vanilla until frothy. Add to the dry ingredients, stirring until well blended. The dough will be sticky.

Drop the dough onto the parchment paper or silicone mat and form into a circle in the center of baking sheet. Cut circle into 8 triangles.

Sprinkle the scones with extra sugar if desired. Bake for 15–20 minutes, or until golden brown.

Prepare the glaze by mixing all the ingredients together in a small bowl until combined. Remove scones from the oven and let cool for at least 5 minutes before drizzling glaze on top.