Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

1. Mix dry ingredients: In a large bowl, whisk together the gluten-free flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
2. Incorporate butter: Add the cubed butter into the dry ingredients. Use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse crumbs.
3. Combine wet ingredients: In a separate bowl, whisk together the pumpkin puree, egg, milk, vanilla extract, and maple syrup (if using).
4. Mix dough: Pour the wet ingredients into the dry ingredients and gently stir until combined. Be careful not to overmix. The dough will be slightly sticky.
5. Shape the dough: Turn the dough out onto a lightly floured surface (using gluten-free flour) and gently pat it into a round disk, about 1 inch thick.
6. Cut and bake: Cut the dough into 8 wedges and place them on the prepared baking sheet. Bake for 18-20 minutes, or until golden brown and a toothpick comes out clean when inserted into the center.
7. Cool: Let the scones cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.