Instructions

For Scones:

1. Preheat oven to 400F.
2. Line baking sheet with parchment paper.
3. To bowl of food processor, add flours, Swerve Brown Sugar, baking powder, pumpkin pie spice, cinnamon, and salt to processor bowl. Pulse a few times to combine.
4. Add cold butter and pulse until well combined.

5. Add eggs, pumpkin, and extracts to processor bowl and pulse until a sticky dough is formed. It will be thick and sticky.

6. Stir in the Lily's chocolate chips.
7. Sprinkle 1/2 of the 1 Tbsp of confectioner Swerve on prepared parchment lined baking sheet. Turn dough out onto it. Slightly press dough into a rough circle, then sprinkle with the remaining confectioner Swerve. Form into a 9" circumference circle about a 1/2" thick.
8. Pop baking sheet into freezer for 20-25 minutes to make it easier to cut and handle. Dough is very sticky and hard to lift off table. If it is not cooperating, put in freezer a little longer.
9. Cut circle into fourths, then cut each fourth into thirds to make a total of 12 wedges. Carefully separate wedges so there is at least a 1/2" gap between each one.
10. Brush tops and sides with the heavy whipping cream.
11. Bake for 18-20 minutes until firm and deeply browned, but NOT burned.
12. Remove from oven and allow to cool on the baking pan for about 10 minutes.

For Glaze:

1. Add all ingredients through salt to a small bowl and combine.
2. Add heavy whipping cream a little at a time until you reach desired consistency where it can easily be drizzled over scones.
3. Once scones are cooled, spoon glaze into sandwich-sized plastic bag. Snip a very small section (about 1 mm) off one corner and drizzle glaze over scones.
4. Enjoy!