In food processor, combine all dry ingredients. Pulse in butter or shortening until crumbly. Note: You can also use a pastry cutter or fork to combine.

In large bowl, mix remaining wet ingredients (pumpkin, eggs, milk and vanilla) until combined.

Add wet mixture to dry mixture stir to combine. Transfer dough to freezer for 40 minutes.

Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

Sprinkle work surface with tapioca flour. Remove dough from freezer, form into a ball and transfer to floured surface.

Using wet hands, shape dough into a 7x7 square and cut down the middle horizontally, and then vertically, until there are four equal squares. Cut each square in half, diagonally, to form eight triangles. Tip: Wet or flour knife between each cut to prevent sticking.

Using a floured spatula, carefully transfer scones to parchment-lined baking sheet. Brush tops with a little melted butter or coconut oil and bake for 20-25 minutes until edges are lightly browned.

Cool on wire rack 10-15 minutes before icing.

In medium bowl, combine powdered sugar and coconut milk until no lumps remain.

Top each scone with a generous amount of frosting and allow to set at room temperature.

In the same bowl used for white frosting, combine all ingredients and mix until fully incorporated.

Put in a zip-top bag and seal. Snip off one corner of bag and pipe on top of white frosting. Set aside for frosting to set.

Serve scones same-day or freeze for later use.