• In the bowl of a food processor (or using a pastry cutter or stand mixer), combine the flour, oatmeal, sugar, baking powder, salt, and pumpkin pie spice. Pulse to blend.
• Add the butter and pulse until the mixture resembles coarse sand, with pea-sized pieces of butter remaining. Be careful not to over-mix.
• In a separate bowl or measuring cup, whisk together the half and half, vanilla, and pumpkin puree.
• With the food processor running, slowly pour in the wet ingredients. Mix just until incorporated—do not over-mix.
• Turn the dough out onto a lightly floured surface and shape it into a large, flat disk about ½–1 inch thick. Cut the disk in half vertically and horizontally to make four pieces, then cut each of those in half again to form eight wedges, like a pizza.
• Place the scones on a parchment-lined baking sheet and chill in the refrigerator for about 15 minutes. (If freezing, place in the freezer for 30 minutes, then transfer to a freezer-safe bag, label, and return to the freezer.)
• Preheat the oven to 375°F. Bake the scones on a parchment-lined baking sheet for 15–20 minutes, or until golden. If baking from frozen, add 5–7 minutes to the bake time.
• Transfer scones to a cooling rack and let cool completely before glazing.

For the Maple Glaze

• In a bowl, whisk together powdered sugar and pumpkin pie spice. Add vanilla, maple syrup, and milk, whisking until smooth. Drizzle over cooled scones using a spoon, or for cleaner lines, transfer icing to a small zip-top bag, snip off the corner, and pipe over the scones.