Soylicious Pumpkin Oat Scones

1 1/2 cups quick cooking oats
1 cup all purpose flour
1/2 cup soy flour
1 1/2 tablespoons baking powder
3/4 cup cold Add margarine/butter blend (such as promise)
1/2 tsp pumpkin pie spice
1 cup canned pumpkin (NOT pumpkin pie mix)
1/3 cup skim milk

1/2 cup Oregon Chai Sugar-Free Original concentrate
1/2 cup light cream cheese (Neufchatel)
2 Tbspns canned pumpkin
1/4 tspn xantham gum or cornstarch (optional)

Preheat oven to 375 degrees F. In a food processor or blender grind the oats to make oat flour. Combine the oats, soy flour, all-purpose flour, margarine, and spice in a food processor and pulse until butter is in pea-size pieces. Add 1 cup pumpkin and milk. Mix well. turn dough out onto floured surface and roll into a 1 inch thick rectangle or circle. Cut into 24 rectangles or triangles. Place scones about 1 inch apart on non-stick baking sheet. Bake on middle rack in oven until center is firm and edges are golden (about 20 minutes). Let cool thoroughly on wire rack.

While scones are cooling, make the glaze. Mix the Chai, cream cheese, and 2 tbspn pumpkin until thoroughly blended. (If mixture is too thin add about 1/4 tsp xantham gum or cornstarch).

When scones are completely cool, spread glaze evenly over tops.

Store leftovers in refrigerator.

Makes 24 scones.

Number of Servings: 24

Recipe submitted by SparkPeople user KERRYDEARDORFF.