Instructions

For the scones:

1. Preheat your oven to 375º F and line a lightly grease a baking pan with cooking spray.
2. In a mixing bowl whisk together the flours, sugar, baking powder, salt and cinnamon.
3. Cut in the butter and coconut oil using a fork or two knifes until the mixture is a sandy texture.
4. In a small bowl whisk together the pumpkin puree, heavy cream and egg.
5. Add the wet mixture to the dry and stir until it just comes together.
6. On a lightly floured surface knead the dough into a ball and roll out 1/4" thick circle.
7. Using a knife or pizza cuter divide the dough into 8 wedges.
8. Transfer the dough onto the pan and bake for 15-18 minutes, until golden brown.
9. In a small mixing bowl whisk together the powdered sugar and vanilla bean Greek yogurt until smooth.
10. Remove the scones from the heat and let cool 5 minutes.
11. Serve warm drizzled with vanilla bean glaze.
12. Store remaining scones unglazed in an air tight container, store any remaining glaze in the refrigerator.