Gluten-Free Pumpkin Scones with Maple Nutmeg Icing

Gluten-Free Pumpkin Scones with Maple Nutmeg Icing

recipe by

430
calories
20
ingredients
6
servings
3.5275

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Ingredients

1/2 cup millet flour organic
1/2 cup tapioca starch or potato starch, not potato flour
1/2 tsp fine sea salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg
4 tbsps light brown sugar organic
7 tbsps shortening cold, Spectrum Organic Shortening
1/2 cup cooked pumpkin mashed, or canned pumpkin
1 1/2 tsps Ener-G Egg Replacer whisked with 2 tablespoons warm water till frothy, non-vegans use 1 large organic egg, if you prefer
3 tbsps maple syrup real
3 tbsps rice milk whisked with 1/4 teaspoon lemon juice or mild rice vinegar
1 cup powdered sugar or confectioner's
1 tbsp rice milk
1 pinch nutmeg to taste, start tiny, you can add more

Nutrition Facts

430
calories
16
g fat
34
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 12
SmartPoints: 18