Whole with Beth

1. in a large bowl, mix oat flour, protein powder, sugar, baking powder, pumpkin pie seasoning, and salt.
2. add cold butter and use a fork to cut it into the dry ingredients until the mixture resembles pea-sized crumbs.
3. mix in maple syrup and pumpkin purée until just combined.
4. work the dough into a ball. place in the freezer to chill for at least 20 minutes. meanwhile, preheat the oven to 400°F.
5. transfer the chilled dough to a lined baking sheet. press the dough into a 1-inch thick disc and cut into 6-8 triangles. place back in the freezer for 15 minutes.
6. bake the scones for 13-15 minutes until the tops are lightly browned.
7. to make the maple glaze, mix together butter, maple syrup, and powdered sugar. add milk to thin as necessary. drizzle the glaze over the scones once they’re fully cooled. enjoy!