1/2cuppumpkin pureecanned or fresh (I made these with my own puree from my garden, please refer to this post for how to bake your own squash or pumpkin)
1/ 2cupcarrot applesaucethis is just the Tree Top Organic Applesauce (Costco mixed with some baby food carrots for added nutrients. You could just use regular applesauce if you like, but I try to get as many vegetables in the food as possible with my veggie averse middle child!)
1/2cupcorn-free powdered sugar or powdered palm sugar
1tablespoonmelted Earth Balance or allowed butter
Apx 2 tablespoons maple syrupto desired consistency
Instructions
Preheat oven to 375 degrees.
Whisk the dry ingredients together.
Using a pastry cutter, cut in the shortening until it resembles a sandy texture.
Mix in the wet ingredients. The dough should be a familiar scone consistency, and takes a minute to come together as it is stiff.
Pat dough into two 6-8" discs.
Cut the discs into 6 wedges each, place the pieces on a Silpat lined cookie sheet (if you don't have one of these babies...get one! A bakers dream, and no clean up!). A greased cookie sheet works too!
Bake for 20-23 minutes until golden and cooked through.
Mix your frosting together and drizzle frosting over the tops.