Pumpkin Scones

• 4 cups whole wheat flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 12 teaspoon ground cloves
• 12 teaspoon ground ginger
• 34 cup cold butter
• 1 cup pumpkin puree
• 13 cup condensed milk
• 2 tablespoons egg whites
• 13 cup agave syrup
• 13 cup confectioners' sugar
• 2 teaspoons condensed milk
• 12 teaspoon ground cinnamon
• 14 teaspoon ground ginger
• 14 teaspoon ground cloves

1. Preheat oven to 425.
2. Sift dry ingredients together in a large bowl.
3. Cut butter into flour mixture until crumbly, with no discernible chunks of butter.
4. In a small bowl, whisk together pumpkin, milk, and egg.
5. Fold wet ingredients into dry ingredients.
6. Form dough into two balls.
7. Pat each ball into a long rectangle (9x3x1 inch) on a floured surface.
8. With a sharp, floured knife, cut each rectangle into 3 squares, and each square on the diagonal to form triangles.
9. Place the scones on a floured baking sheet and bake for 8-10 minutes.
10. Whisk together ingredients for spiced icing & drizzle over cooled scones.
11. Allow icing to dry (at least 1 hour) before serving.

whole wheat flour, baking powder, salt, ground cinnamon, ground cloves, ground ginger, cold butter, pumpkin puree, condensed milk, egg whites, syrup, confectioners, condensed milk, ground cinnamon, ground ginger, ground cloves

Taken from www.food.com/recipe/pumpkin-scones-497788 (may not work)