Preheat oven to 425 degrees F (220C).

Line a baking sheet with parchment paper.

Prepare flax egg by mixing 1 tablespoon of flax meal with 2 tablespoons of water. Set aside

Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife or fork, cut butter into the dry ingredients until mixture is crumbly. Place in the freezer for 5 minutes.

In a separate bowl, whisk together pumpkin puree, soy milk and flax egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick circle.

Use a large knife to slice the dough into 6 triangles Place on prepared baking sheet.

Bake for 14 to 16 minutes. Scones should begin to turn light brown.

Place on wire rack to cool.

For the drizzle, simply mix all the ingredients (add more icing sugar or soy milk, depending how thick you like your drizzle) and then drizzle over the scones.