Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine self-raising flour, Greek yogurt, and pumpkin purée. Mix until a shaggy dough forms.

Sprinkle in the granulated sugar, pumpkin pie spice, and water. Stir until just combined.

Transfer the dough onto a floured surface and knead gently for about 30 seconds. Shape it into a disc.

Cut the disc into 8 equal triangles without separating them.

In a small bowl, mix together the milk and oil. Brush this mixture over the tops of the scones.

Sprinkle granulated or coarse sugar over the brushed tops.

Place the baking sheet in your preheated oven and bake for 17-20 minutes, until golden.

To glaze, combine sugar, milk, and butter in a saucepan over medium heat until bubbly, then drizzle over scones.