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*)

Glaze
1 cup powdered sugar
2-3 Tbsp cashew creme

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

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!

Cashew Creme

1 cup raw, unsalted cashews
2 1/2 cups water
1/8 tsp sea salt

Soak cashews in 2 cups water, minimum 1 hour, best over night.

Drain soaking water from cashews. Place cashews in blender, add 1/2 cup water and salt to blender and blend til smooth. About 3 minutes, scraping down the sides as you go. Blend for an additional 1 minute

Use immediately or store in an airtight container for 1 week in the refrigerator.