Pumpkin Scones!

I have been on a cooking frenzy, I just love being in my kitchen and created yumminess (Thank goodness for making my butt workout!!, otherwise.....).

Adapted from Sweet Pea.

These pumpkin scones are of course gluten free, but feel free to use whichever flour is best for you and then feel free to thank me for the extreme happiness you will feel when you take a bite :-)!

***There were a couple that had the cream cheese glaze nicely decorated on top, but these things went like wild fire in my house, so when I finally got to take a picture the pretty ones were already gone...but nonetheless here is a visual.

Ingredients for Scones:

• 2 cups gluten free Bisquick ( or all-purpose wheat flour) 
• 1/4 cup plus 3 tablespoons granulated sugar (you could probably use Stevia)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons cold butter, cut into 1-inch cubes ( I used brummel and brown yogurt butter)
• 1/2 cup canned pumpkin puree (NOT pumpkin pie filling)
• 3 tablespoons low-fat buttermilk (any milk will work: cow, soy, almond)
•  1/4 cup of carton egg whites (or 1 egg)

 Ingredients for Cream Cheese Sugar Glaze:

• 1 cup powdered sugar
• 2 tablespoons low-fat cream cheese (room temperature)
• 2 tablespoons milk (again any kind will work)

 Directions:

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. In a bowl mix together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger ( I just used my whisk..feel free to use a mixer if you like.) Add the pieces of butter and toss with a fork to coat with the flour mixture. Mix until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
3. In a separate bowl, whisk together the pumpkin, milk and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball (I used my hands...wayyy more efficient.) Pat out a ball of dough onto a lightly floured surface and form into a make-shift square. Use a knife to slice the dough diagonally. Cut each of the squares to create a triangular shape. I ended up with 10 scones, but you could easily have 12 or more if you would like them smaller. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown.
4. While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar, cream cheese and milk together until smooth. When scones are still slightly warm, drizzle the glaze over the top of each scone. Allow to firm, about 30-45 minutes...or as long as you can resist.