1.0 cup dry sweetener of choice
2.0 tsp baking powder
0.5 tsp baking soda
6-8 tbsp spices (i used about 8 and mine was a combination of ginger, cloves, and nutmeg; but be creative and taste as you go along)
Cut into this mix until it resembles sand: 0.5 cups vegan solid fat (I used margerine, but I bet shortening and/or coconut oil would work fine)
2-4 tbsp molasses
Knead 2 cups of pureed pumpkin in until a soft dough it formed (it will be sticky). PLop about half cup mounds onto a greased cookie sheet and bake for 10-15 minutes at 400 degrees.
WHile the scones are baking you get to make a spice glaze! Mix 1 cup powdered sugar with a few tablespoons soy milk, a teapsoon of molasses and a teapsoon of marg. Mix vigerously until it is slighty thinner than normal layer cake icing. Use the spices used in the scones to flavor the icing to the intensity you prefer.
When scones have a firm crust but still give to mild pressure take them out of the oven. Cool for about ten minutes but frost while still sightly warm.
Your entire house will smell like Autumn!