Pumpkin Scones

In a large bowl, combine All-Purpose Flour (1 cup) , Whole Wheat Flour (1 cup) , Coconut Sugar (1/2 cup) , Simply Organic Cinnamon, Ground (1 tsp) , Baking Soda (as needed) , Baking Powder (1 tsp) , Ground Cloves (1 tsp) and Ground Ginger (as needed) .

Cut in the Unsalted Butter (1/2 cup) 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 (3/4 cup) , Buttermilk (4 Tbsp) , and Egg (1) , Cinnamon Essential Oil (10 drops) , Clove Essential Oil (4 drops) , and Vanilla Extract (2 tsp) and Salt (as needed) the wet ingredients to the dry ingredients and mix together. Also add in Ground Nutmeg (as needed) .

To make the icing, combine the Powdered Confectioners Sugar (1 1/4 cups) , Cream (2 Tbsp) , Simply Organic Cinnamon, Ground (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.