Gluten-Free Pumpkin Cranberry Scones w/ Maple Frosting

These gluten-free pumpkin cranberry scones are a tasty treat that would be great for breakfast or as a snack in the afternoon. Cranberries add a tart flavor that goes well with the warm flavors of pumpkin and spices. A sweet maple frosting covers it all up. Plus, they're good for vegans!

Ingredients:

• 2 cups gluten-free all-purpose flour
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• 1/3 cup coconut sugar
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• 1 tablespoon baking powder
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• 1/2 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 teaspoon ground cinnamon
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• 1/2 teaspoon ground nutmeg
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• 1/4 teaspoon ground ginger
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• 1/4 teaspoon ground cloves
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• 1/2 cup cold vegan butter, cubed
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• 1/2 cup pumpkin puree
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• 1/4 cup non-dairy milk
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• 1/2 cup dried cranberries
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• 1 cup powdered sugar
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• 2 tablespoons pure maple syrup
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• 1 tablespoon non-dairy milk
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Instructions:

Preheat oven to 400F 200C and line a baking sheet with parchment paper

In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves

Using a pastry cutter or your fingers, cut the cold vegan butter into the flour mixture until it resembles coarse crumbs

Add the pumpkin puree and 1/4 cup non-dairy milk to the flour mixture, stirring until just combined

Fold in the dried cranberries

Transfer the dough onto a lightly floured surface and pat into a circle about 1-inch thick

Cut the dough into 8 equal wedges and place them on the prepared baking sheet

Bake for 18-20 minutes or until golden brown and cooked through

While the scones are cooling, prepare the maple frosting by whisking together the powdered sugar, maple syrup, and 1 tablespoon non-dairy milk until smooth

Once the scones are completely cooled, drizzle or spread the maple frosting over the tops

Serve and enjoy!