Preheat the oven to 350. Line a baking sheet with parchment paper.
Mix the dry ingredients together (down to the brown sugar) in a large mixing bowl.
Add in the cold shortening and margarine until the mixture gets crumbly.
Add in pumpkin and other wet ingredients. Combine gently.
Separate the dough into 2 disks, and cut each into 6 wedges. Separate and place on the baking sheet.
Brush the tops gently with almond milk.
Bake until the scones are firm and slightly golden- about 20 minutes. Cool scones on a wire rack and make the icing.
Adjust the consistency of the icing accordingly. Use only a little liquid at a time. If it gets too thin, add more powdered sugar. Drizzle over cooled scones,