Pumpkin Scones

Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray, or line with parchment paper.

In a large bowl, combine All-Purpose Flour (125 g), Whole Wheat Flour (120 g), Coconut Sugar (110 g), Ground Cinnamon (1 tsp), Baking Soda (1/2 tsp), Baking Powder (1 tsp), Ground Cloves (1/2 tsp) and Ground Ginger (1/2 tsp).

Cut in the Unsalted Butter (110 g) or use your fingers to work the butter into the dry ingredients until well distributed and resembling course crumbs.

In a separate bowl, measure together Canned Pumpkin Purée (170 g), Buttermilk (4 Tbsp), and Egg (1), Cinnamon Essential Oil (10 drops), Clove Essential Oil (4 drops), and Vanilla Extract (2 tsp) and Salt (1/2 tsp) the wet ingredients to the dry ingredients and mix together. Also add in Ground Nutmeg (1/2 tsp).

Scoop dough out onto a floured surface and knead lightly with additional flour until dough is is no longer sticky. Pat into one large round wheel (or two small ones will work fine as well).

Slice into 8 triangles, and place onto baking sheet. Place into oven and bake for 13 to 15 minutes.

To make the icing, combine the Powdered Confectioners Sugar (135 g), Cream (2 Tbsp), Ground Cinnamon (1 tsp), Cinnamon Essential Oil (1 drop), and Vanilla Extract (1 tsp). Whisk until smooth. When the scones are done, cool for 10 minutes. Drizzle each scone with icing.

Enjoy!