2 1/2 cups (350 grams) NEW! ARTISAN BAKER'S BLEND (GUM/RICE FREE FLOUR or (300 grams) ORIGINAL BLEND: BETTER BATTER GLUTEN FREE FLOUR/BAKING MIX 1/2 cup packed brown sugar or maple sugar 1 TBSP baking powder 1 tsp ground cinnamon 1/2 tsp salt 1/4 tsp ground cloves 1/2 cup butter or df margarine, frozen 3/4 cup canned pumpkin puree 3/4 cup milk or df sub, plus extra for brushing onto the scones before baking

Vanilla Glaze

1/2 cup powdered sugar 1/2 tsp vanilla or maple extract 1-2 TBSP hot water

Preheat oven to 425 F and adjust baking rack to the middle-low position. Line 1 large baking sheet with parchment paper. Set aside. Make the scones: mix together all dry ingredients. Grate frozen vegan butter, butter, or margarine on a box grater. Add the grated butter to the flour mixture and combine just until everything comes together. Set aside. In a separate bowl, whisk together all liquid ingredients. Drizzle over the flour mixture, mixing everything until lightly combined and moistened. The dough should come together when pressed. On a lightly floured surface, work the dough gently into a ball. Press the dough ball down into an 8 inch disk-like shape. With a very sharp knife cut the disk into eight equal wedges. Place wedges onto the prepared cookie sheet about 2 inches apart. Brush scone with a little bit of additional milk before baking. Place in prepared oven and bake for 20 to 25 minutes until lightly golden brown. Remove from the oven and allow to cool for a few minutes as you prepare the icing: To make the icing, mix glaze ingredients all together, and stir until smooth. Drizzle over cooled scones. Serve immediately or cover tightly and serve up to 24 hours later. If storing for longer (refrigerator or freezer) make sure to reheat before serving - if you plan to do this hold off on the icing until it is time to serve.