Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, fine-grain sea salt, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and cloves until there are no lumps.

Add the solid coconut oil to the dry ingredients and cut it in until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the canned pumpkin puree, full-fat coconut milk, and large egg until smooth.

Gently fold the wet ingredients into the dry mixture until just combined, careful not to overmix.

Turn the dough onto a lightly floured surface and shape it into a roughly 7-inch square, about 1-inch thick, then cut into rectangles or triangles.

Transfer the cut scones onto the prepared baking sheet and bake for about 15 minutes or until puffed and lightly browned.

Allow the scones to cool for a few minutes before transferring them to a wire rack.

Prepare the vanilla icing by whisking together the powdered sugar, water, and vanilla extract.

Once cool, glaze the scones with the icing and sprinkle with a cinnamon and turmeric mix if desired.