Pumpkin Scones

INGREDIENTS for SCONES:

• 2 1/4 cup flour

• 2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1/8 teaspoon ground cloves

• 2 tablespoons brown sugar

• 1 1/2 tablespoons granulated sugar

• 1/4 cup butter

• 1/2 cup chilled pumpkin puree

• 1/4 cup unsweetened applesauce

• 3 1/2 tablespoons milk

• 3 tablespoons egg whites (from carton)

• 1 teaspoon vanilla extract

• 1 1/2 teaspoons honey

• 1 tablespoon milk (for brushing on top)

INGREDIENTS for GLAZE:

• 1/4 cup confectioners sugar

• 2 tablespoons milk

• 1/4 teaspoon baking soda

DIRECTIONS for SCONES:

1. Preheat oven to 450º. Line an 8" x 8" square baking pan with parchment paper and set aside.

2. In the bowl of a mixer, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar, and granulated sugar until well blended.

3. Add butter and applesauce, cutting into the flour mixture with a pastry cutter or knife.

4. In a small bowl, whisk together chilled pumpkin puree, cashew milk, egg whites, vanilla extract, and honey. Pour mixture into the flour mixture and mix until blended, using a paddle attachment.

5. Transfer scone batter into the prepared baking pan with a silicone spatula, carefully spreading the batter evenly across the pan. Brush the top with a tablespoon of cashew milk.

6. Bake at 450º F for 15 to 20 minutes, or until a cake tester comes out clean.

7. Rest in pan on a wire rack until cool.

DIRECTIONS for GLAZE:

1. In a mixing bowl, whisk together confectioners sugar, and cashew milk, adding more cashew milk as needed.

2. Spread icing over the scones with a spatula to create an even coating on top. Let the glaze set at room temperature.

Total Calories/Points: tbd