• Preheat oven to 400℉. Place the baking rack in the middle-low position. Line a baking sheet with parchment or a Silpat liner and set aside.

Scones

• To make the scones, whisk together the flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice. Grate the butter and toss it in the flour mixture, combining it with your fingers until it resembles coarse meal. Set aside.
• In a small bowl, whisk together the buttermilk and egg. Drizzle it over the flour mixture and then toss it all together with a fork until everything appears moistened. Gently press the dough into a ball--it will take some time and some parts of the dough will be moister than others, but continue pressing until it forms a ball.
• Lightly flour a surface (you can use the line baking sheet if you want) and place the dough on top of the floured surface. Press into an 8" disc and set aside.

Streusel Topping

• To make the streusel topping, combine the flour, pumpkin pie spice, brown sugar, oats, salt, and pecans. Add the melted butter and mix until fully combined. Sprinkle it evenly over the scone disc.
• Cut the disc into 8 equal wedges. Separate the wedges and place them evenly on the baking sheet. Bake in the preheated oven for 15-17 minutes or until the bottom edges are lightly golden. Remove the pan from the oven and allow to cool.

Glaze

• While the scones are cooling, whisk together the glaze ingredients. Place in a Ziploc bag. When the scones are cool, snip the corner off the bag and drizzle over the scones and serve.