Preheat oven to 400°F (204°C). Lightly grease baking sheet or line with parchment paper.
In large bowl, mix dry ingredients - whole wheat flour, all purpose flour, flax seed, baking powder, baking soda, salt, brown sugar, pumpkin spice and orange zest.
Using two knives or pastry cutter, cut in butter until well distributed to form small crumbs.
In small bowl, mix wet ingredients - egg, squash puree, cream and orange juice concentrate.
Pour wet ingredients into dry ingredients and stir until dough starts to come together. There will be dry crumbs remaining.
Turn dough and crumbs onto a lightly floured surface and use hands to gently work the dough to form a ball. If dough is too dry, add an extra splash of milk.
Flatten the dough into a long rectangle about 16"x3" (40cmx7cm). Cut the rectangle into 4 equal sized squares, then cut each square in half so you have 8 separate pieces. Finally, cut each of those pieces diagonally to form two triangles. You should have 16 triangular pieces.
Place on baking sheet leaving space between each scone.
Bake for 14-16 minutes until turning golden.
Remove from oven and place on cooling rack to cool.
Glaze
In small bowl, mix together icing sugar, orange concentrate, pumpkin spice and 1 Tbsp water. Stir and add more water if needed for icing to drizzle off spoon.
Drizzle over cooled scones.
Sprinkle on crushed pepita seeds.
Let rest briefly to let glaze set.
Video
Notes
Use pumpkin or any kind of sweet squash puree - butternut, kabocha or banana squash puree are fantastic.To substitute for pumpkin spice in the scone batter use 1/2 tsp cinnamon, 1/4 tsp powdered ginger, 1/8 teaspoon powdered nutmeg, dash powdered cloves. Use one quarter or half these amounts in the glaze.