Pumpkin “Cinnamon Roll” Scones

INGREDIENTS

• 3 cups whole wheat pastry flour
• 2 tablespoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 12 tablespoons butter
• 2 egg whites
• 2 tablespoons maple syrup (actually maple, not fake syrup)
• ¾ cup pumpkin puree
• ¼ cup buttermilk
• Filling/Topping
• 2 tablespoons butter, melted
• 1 tablespoon maple syrup
• 1 tablespoon cinnamon
• left over egg yolks)
• Icing:
• ½ cup powdered sugar
• 1-2 tablespoons milk