Pumpkin Scones Vegan and GF

2 ¼ cups flour  (I
used 1 cup almond flour, 1 cup oat flour, ¼ cup all purpose GF flour)
2 tsp baking powder
¼ tsp baking soda
½ tsp sea salt
1 tsp cinnamon
½ tsp nutmeg
1/8 tsp clove
½ cup sucanat
1/2 cup earth balance
½ cup canned pumpkin
1 flax egg
1 tsp vanilla
1 Tbsp plant milk ( I used cashew crème*) 

Preheat oven 425  Bake
13-15 minutes
Process or whisk together flour, baking powder, baking soda, salt, cinnamon,
nutmeg, clove and sugar.
Process or cut in earth balance until mix is a crumb texture.
Mix together pumpkin, flax egg, vanilla and cashew crème. Stir into dry ingredients
(if using food processor, transfer mix to bowl, then stir in above)
Knead in bowl
Transfer to floured surface and pat into 8” circle.  Flour knife and cut into 8 wedges.
Bake on silpat or parchment lined baking sheet. 13-15 minutes.  Cool 10 minutes. Glaze and enjoy!

Icing
¾ cup powdered sugar
1 Tbsp pumpkin
¼ tsp cinnamon
1/8 nutmeg
1/8 tsp ginger
1 Tbsp cashew creme

Glaze
1 cup powdered sugar
2-3 Tbsp cashew crème

*Cashew Creme
1/2 cup raw cashews
3/4 cup water
soak cashews 30 minutes. Drain, rinse. combine water and cashews in blender and process.