Pumpkin Scones with Maple Nutmeg Icing

Here's a recipe from the Gluten Free Goddess.  If you haven't check out her site, you should.  Many of her recipes are easily adaptable for special diets.  This one was perfect for a crisp fall morning.  We don't really get much "crispness" in our fall air down here in Texas, but when I bake with pumpkin, cinnamon, and nutmeg, I can pretend.

Pumpkin Scones with Maple Nutmeg Icing

1 cup sorghum flour
1/2 cup millet flour
1/2 cup tapioca flour
1 Tablespoon baking powder
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
4 Tablespoons brown sugar
7 Tablespoons shortening
1/2 cup canned pumpkin
1 1/2 teaspoons egg replacer mixed with 2 Tablespoons milk
3 teaspoons maple syrup
3 Tablespoons rice milk whisked with 1/4 teaspoon lemon juice

Mix dry ingredients in blender with wire whisk.  Add shortening and whisk again until mixture is fine and crumbly.  Add in wet ingredients and blend with standard beater briefly until just combined.  Form into a disk about the size of a pie pan.  Cut into 6 slices.  Place on parchment covered cookie sheet.  Brush with rice milk.  Bake at 350 for 20 minutes.  (Or divide batter into 2 smaller disks and cut each into 6 pieces for a total of 12 small scones)
Remove and let cool slightly.

Icing:
1 cup powdered sugar
2 Tablespoons maple syrup
1/2 teaspoon vanilla extract
1 Tablespoon rice milk
pinch of nutmeg

Whisk ingredients together and drizzle over warm scones.  Serve immediately.