Preheat oven to 425 degrees F. Line baking sheet with parchment paper or lightly grease it.

Combine flours, flax seed, wheat term, protein powder, sugar, baking powder and spices in a large bowl.

Cut butter up into small chunks and add to flour mixture. Using pastry knife, fork, 2 sharp knives or food processor, further cut butter into the dry ingredients until mixture is crumbly and there are no big chunks of butter. Set aside.

In a separate bowl, whisk together pumpkin, half and half and egg. Fold wet ingredients into dry ingredients and form dough into a ball.

Pat dough out onto a lightly floured surface and roll into a log about 9 inches long. Gently flatten log into 1 inch high, 3 inch wide rectangle. Cut dough into 3 equal sections and then cut each section into 2 triangles, into 6 triangles total. You can roll it out longer and thinner for smaller triangles.

Place on baking sheet and bake for 12-15 minutes or until scones are lightly browned. Remove from oven and place on wire rack to cool.

Mix the powdered sugar and milk together until smooth.

When scones have cooled, use pastry brush to glaze the top of each scone.

Combine all the ingredients together and mix until smooth.

Drizzle thicker glaze over the tops of the scones using a spoon or pipe it out of a pastry bag for more controlled designs. Ziplock bags with a tiny corner of the bag cut out make a great impromptu pastry bag.