Pumpkin Scones with Cream Cheese Icing (Gluten-Free & Dairy-Free) by Katie | A Latta Eats - FoodSoci

Ingredients

• 2 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
• .75 cup Vegan Buttery Spread
• .333 cup Granulated White Sugar
• .333 cup Pumpkin Purée
• .333 cup Milk
• 1 Egg
• 1 tsp Nutmeg
• 1 tsp Cinnamon, Ground
• .5 tsp Cloves, Ground
• .5 tsp Ginger, Ground
• 2 tsp Vanilla Extract
• .25 tsp Kosher Salt
• 2 tsp Baking Powder
• .5 tsp Baking Soda
• .5 tsp White Vinegar, Distilled
• 1.5 cup Powdered Sugar
• .5 cup Dairy-Free Cream Cheese - Kite Hill
• .25 cup Vegan Buttery Spread
• 1 tsp Vanilla Extract
• 1 pinch Salt