• Cut butter into pea sized pieces, place in freezer.
• Preheat oven to 350 degrees F.
• Measure all dry ingredients. Mix together well.
• Add butter mixing in with your hands, as you would with biscuits.
• Add in pumpkin puree.
• Beat egg whites until fluffy.
• Form into two discs. Cover with plastic and refrigerate.
• Bake on a baking sheet with parchment paper.
• Bake one disc at a time. Cut disc into eight pieces. Use a large knife to move the cut discs apart. This can be tricky. I use a large knife and move half slightly. Then cut into quarter, move that slightly and cut each into half. See photo. These don't rise much and will bake with that separation.
• Bake at 350 degrees F. 15-20 minutes until golden brown. You may need to cover with foil at 15 minutes.
• Allow to cool completely. If you touch these warm, they will break. Once they cool, you can pick them up.

Vanilla Glaze

• Mix milk (or water) with confectioner's sweetener with vanilla until smooth.
• Drizzle over cooled scones.