Cut butter into small chunks and place in the freezer for at least 30 minutes.
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a baking mat.
Ina food processor, combine gluten-free flour, xanthan gum (if needed), sugars,baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Pulse until combined.
Add frozen butter and quickly pulse 6-8 times or until butter is just incorporated into the flour mixture. Add pecans and raisins, but do not pulse again!
Ina large bowl, mix 1 egg, orange juice, orange zest, vanilla, and ½ cup half and half.
Add the dry mixture to the wet mixture and gently stir just until combined.
Turn the dough out onto your baking sheet and knead just a few times with your hands, and then form into a circle - about ¾ inch thick. Using a biscuit cutter, cut out 8 scones, and place onto the prepared baking sheet, at least 2inches apart.
Ina small bowl, whisk the remaining egg and remaining Tablespoon of half and half together, and wash over the top of the scones.
Bake for 15-18 minutes, or until golden brown and cooked through.
Ina small bowl, combine the powdered sugar, vanilla, and milk. Once the scones are set, pipe the icing on the top of the scones in a cross pattern.
Notes
If you prefer a slightly thicker icing, start with 1 teaspoon of milk, and add more if needed, or until desired consistency is reached.
Keyword Gluten-Free Hot Cross Scones, Gluten-Free Scones