halloween pumpkin scones!

like i said earlier... i can't get enough pumpkin this fall, and this is my second time making pumpkin scones in the past month. they're not too sweet, and perfectly pumpkiny for fall, or for when you just want something warm with a hot cup of tea. {Makes 20 mini scones}

WHAT YOU NEED:

SCONE:
2 Cups Sifted Flour
7 TBSP Vegan Sugar
1 TBSP Baking Powder
1/2 TSP Sea Salt
1/2 Tsp Ground Cinnamon
1/2 Tsp Ground Nutmeg
1/4 Tsp Ground Cloves
1/2 Tsp Ground Ginger
1/2 Tsp Pumpkin Pie Spice
6 TBSP Earth Balance Butter
1/2 Cup Canned Pumpkin
3 TBSP Unsweetened Almond Milk
1 Egg (Egg Replacer)
Orange Food Coloring

GLAZE:
1 Cup Powdered Sugar
2 TBSP  Unsweetened Almond Milk

SPICED GLAZE:
1 Cup Powdered Sugar
2 TBSP Unsweetened Almond Milk
1/4 Tsp Ground Cinnamon
1/8 Tsp Ground Nutmeg
1 Pinch Ginger
1 Pinch Ground Cloves
1 Pinch Pumpkin Pie Spice
Purple Food Coloring

WHAT YOU DO:
1. Preheat oven to 425°.
2. Combine dry scone ingredients.
3. Combine wet scone ingredients.
4. Combine wet & dry ingredients.
5. Flour down a surface, and roll dough until 1/2 inch thick. Cut into triangles. 
6. Place onto Silpat Sheet on cookie sheet, if you don't have a Silpat Sheet lightly grease a cookie sheet.

7. Bake for 14-16 Minutes until scones are a light brown.

8. Place on wire rack.
9. Make Glazes.
10. Spread Glaze on entire scone.
11. Use a whisk to sprinkle the Spiced Glaze onto the scones.
12. Enjoy!

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