Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper.
Whisk the coconut milk, pumpkin puree, molasses, vanilla, and vinegar until smooth. I use my 2 cup Pyrex liquid measuring cup so that I can just measure the coconut milk and pumpkin right in the cup, add the molasses and vinegar, and whisk. Set this mixture aside.
In a large mixing bowl, whisk the flour, cane sugar, pumpkin pie spice, baking powder, and sea salt.
Use a pastry cutter or a fork to cut the cold butter into the flour. You want to still be able to see small pieces of butter throughout.
Pour the coconut milk/pumpkin mixture into the flour/butter mixture and use a rubber scraper to mix. I use the rubber scraper to start, and finish with my hands.
Flour your counter, and knead the dough a few times. Make a disk with your hands, roll the dough to about 1 inch thick, and then use your hands again to shape the disk into a perfect circle.
Cut the disk into eighths, and place the triangles onto the parchment paper lined baking sheet. (At this point, you can brush the tops of the scones with a light coating of milk or coconut milk, and sprinkle with a little sugar if you wish.)
Bake the scones at 375 degrees for 30 minutes until the edges are golden. Cool the scones completely before drizzling the glaze on top.
To make the brown sugar glaze, whisk the powdered sugar, molasses, and milk in a small dish and drizzle over the tops of the cooled scones. The glaze will dry and harden within about 20 minutes.