Savoury Pumpkin Scones in a Pumpkin Spiced Glaze

Ingredients

• 1.5 tbsp vanilla almond milk 
• 1 tbsp double-acting baking powder 
• 8 tbsp earth balance butter 
• 0.5 cup pumpkin canned
• 1 tbsp cornstarch 
• 1  chia/flax egg 
• 1 cup flour all-purpose
• 0.5 tsp ground cinnamon 
• 0.3 tsp ground cloves 
• 0.3 tsp ground ginger 
• 0.5 tsp ground nutmeg 
• 1 cup powdered sugar 
• 0.5 tsp pumpkin pie spice (or)
• 0.5 tsp sea salt 
• 1 cup grain spelt flour whole
• 2 tbsp optional sugar- i would add next time 
• 8 servings sugar 
• 1 tsp vanilla extract pure
• 0.5 tbsp water 

Equipment

• bowl
• baking sheet
• oven
• microwave
• pastry brush

Directions

1. Preheat the oven to 425F and line a baking sheet with parchment of a non-stick mat.In a small bowl mix the chia/flax egg. Set aside.In a large bowl mix the dry ingredients (flours, baking powder, salt, cinnamon, nutmeg, cloves, ginger).Take the cold Earth Balance butter cut butter into dry ingredients until crumbly.In a medium sized bowl, mix the pumpkin, chia/flax egg, and almond milk.
2. Add wet to dry and mix until a ball forms. I got down and dirty and mixed with my hands!On a flour surface place the ball of dough and kneed a few times with your hands.Shape the dough into a circle and then cut into 8 triangles.Now mix your vegan egg wash by mixing cornstarch and water and heating in microwave for 30 seconds. Stir well.With a pastry brush, brush on the glaze onto each scone.
3. Sprinkle with turbinado sugar generously and bake for 14 minutes.Cool for 10-15 minutes.While cooling, make your spiced glaze by beating 1 cup powdered sugar with milk and spice until smooth.When scones are cool ice the scones and serve with a cup of tea or coffee!