Pumpkin Pie Scone

Whisk together flour, brown sugar, pumpkin spice, baking powder, soda, salt and soy flour. Add Earth Balance and blend with pastry cutter or with a flat beater in stand mixer. Add pumpkin, vanilla, and soured soymilk into the flour mixture. Blend until ingredients come together.

Transfer dough to a lightly floured surface or Roulpat. Pat into a disc about the size of your hand when it’s spread out. Cut into 8 triangles. Place scones on a baking tray with a Silpat on top. Brush with soymilk or with milk and sprinkle with cinnamon sugar. Bake at 425F for 13 to 14 minutes…or until golden.

Remove to wire rack and drizzle or SPOON on glaze.

Variations for the scones:
– Add ½ cup mini chocolate chips
– You can also make mini scones
– May be rolled out and cut with biscuit cutter for dinner biscuits. {No pumpkin pie spice or glaze…just ½ teaspoon of cinnamon added with the dry ingredients for a bit of flavor.)

Orange Glaze:
Combine all ingredients in a small bowl and stir until smooth and “drizzly”. {Not a word, but you know what I mean, right?}