Pumpkin scones with cinnamon cream cheese glaze

Scones

 2 1/2 cups all-purpose flour ( Can use wholewheat )

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• 1 tbsp baking powder
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• 2 tsp baking soda
•  1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 tbsp brown sugar, packed
• 1/4 cup unsalted butter, cold and cut into 1/2-in. cubes
• 1/4 cup safflower oil
• 1 1/2 cups homemade pumpkin purée (can use canned) 

Glaze

• 1/2 pkg cream cheese at room temperature (about 125 g)
• 1/2 cup icing sugar
• 1 tsp ground cinnamon
• 2 tbsp hot water

• Directions 
• 1.Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. Stir flour with baking powder, baking soda, salt, cinnamon, nutmeg & brown sugar in a large bowl. Lightly mix in the butter and margarine using a pastry cutter or fork. Stop mixing when it resembles a coarse meal; do not overwork.
• 2.Add pumpkin purée and stir until fully combined. Line your counter with a piece of parchment paper. Turn out dough onto parchment and press out until it is an even 1-in. deep.
• 3.Cut into 4-in. by 4-in. squares, then cut again diagonally to form rectangles. Bake for 10 to 12 min, or until golden. Remove to a rack to cool slightly.
• 4.Beat cream cheese with an electric mixer in a large bowl until fluffy. Mix icing sugar and cinnamon together in a small bowl. Add the cinnamon-sugar mixture to cream cheese and beat until fluffy. Add water and continue to beat until smooth and creamy. Cover with plastic wrap and set aside until ready to use. Drizzle glaze over warm scones and serve immediately, or refrigerate in an airtight container for up to 1 week.

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Recipe adapted from Walmart Live Better Back to School 2013 issue