Cut out some parchment paper to fit a pizza stone or a baking tray.
In a small sauce pan on low heat, combine the golden syrup and butter, stir until the butter is melted and then cool it to a lukewarm temperature.
Beat the eggs, milk, yoghurt, and pumpkin puree, then beat in the the psyllium husk.
In a large bowl add the millet flour, sorghum flour, tapioca starch, brown rice flour, oat flour, sugar, spices, salt, baking powder and baking soda.
Mix the wet ingredients into the flour mixture and combine everything well, leaving no loose flour.
Tip the dough out onto a well floured surface and knead it breifly before shaping it into a rectangle, and cut the dough into 8 equal sized pieces and place them 1 inch apart on a parchment lined pan. Alternatively shape the dough into a circle and cut it into triangles.
Bake the scones at 400 °F for 15 minutes and then reduce the temperature to 350°F for a further 10 to 15 minutes or until an inserted toothpick comes out clean
Cool the scones while making the glaze, by whisking the ingredients in a small bowl. If the mixture is too runny, then add a little more icing sugar, or if it is too dry just add a little more milk or maple syrup. Drizzle the glaze on top of the scones and enjoy while warm.
Store any left over scones in an airtight container for 1 to 2 days.