Mix the whole-wheat flour, brown sugar, soy protein powder, baking powder, salt, and spices together in a medium mixing bowl. Cut the stick of butter into small pieces and add to the dry ingredients. Use two knives or a pastry cutter to cut the butter into the dry ingredients until the butter resembles tiny balls or crumbs.

Add the maple chips (or cinnamon chips, white chocolate chips, or chocolate chips) and mix well.

Add pumpkin puree and the beaten eggs and stir just until mixed.

Divide the dough into three equal sections. One section at a time, place on a lightly floured surface and pat into a circle about 10 inches in diameter. Use a butter knife to cut the circle into eight equal triangular pieces. Place on a cookie sheet and repeat until all of the dough has been used.

Unless I’m cooking for a small army, I usually freeze half of the scones for later and bake a dozen for now.

Bake at 375˚ for 25-30 minutes.

While the scones bake, make the glaze. Add the corn starch to the powdered sugar and mix well. Stir in the maple flavoring and the water, one teaspoon at a time. Mix well between each addition.

Allow the scones to cool on a wire rack for 5-10 minutes before drizzling glaze on top.