Line a baking sheet with parchment paper and set aside.
Prepare the glaze first if using. Whisk together coconut milk powder and maple syrup until smooth. Place in the fridge to thicken.
In a large bowl, whisk together flour, sugar, baking powder, and salt (if using).
Add butter cubes and combine with a pastry cutter, fork, or your fingertips to form pea-sized crumbs.
Add in pumpkin and 4 tbsp coconut milk. Mix until the dough is moistened and comes together. Add more coconut milk if needed.
Lightly flour a work surface and turn the dough out onto it. Form into a ball then cut into 8 triangles. Transfer scones to a plate (make sure they don't touch) and chill in the fridge while the oven preheats.
Preheat oven to 400°F.
When the oven is ready, transfer scones to the lined baking sheet and place in the oven. Bake 20-25 minutes until lightly browned.
If using the glaze, drizzle on scone immediately before serving. The glaze is sticky and will not completely harden, so store leftover scones unglazed.
Notes
Flour: I often use half whole wheat flour and half all purpose flour with great results. You can just use all purpose flour, but I don't recommend only using whole wheat flour or the scones will be pretty dense.Pumpkin: I used steamed and mashed kabocha. You can also try mashed sweet potato, butternut squash, or baking pumpkin (such as pie pumpkins or sugar pumpkins). Depending on the pumpkin/squash used, you may want to blot out a lot of the moisture before adding to the scones. Excess moisture will result in an overly moist, sponge-like texture that won't be the buttery, flaky, tender scones you're hoping for.Remove excess moisture: Place the pumpkin in a nut milk bag or between two paper towels and squeeze out as much liquid as possible. Measure the pumpkin after removing excess moisture. You will probably use around 1 cup of pumpkin puree.