Ingredients
1cupraw pecans
2cupswhite whole wheat flour or regular whole wheat flour
1tbspbaking powder
¼cuppacked brown sugar
1tspCinnamon
½tspginger
¼tspnutmeg
¼tspcloves or allspice
½tspsalt
⅓cupsolid coconut oil or 5 tbsp cold butter
¾cuppumpkin puree
¼cupmilk of choice(almond milk, low fat milk, etc.)
½tspvanilla extract
1cuppowdered sugar
⅛tspfine grain sea salt
1tbspmelted coconut oil or butter
½tspvanilla
¼cupgood maple syrup,more if needed
Preparation
Preheat oven to 425 degrees F. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper.
Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.
In a medium mixing bowl, combine the flour, chopped nuts, baking powder, sugar, spices, and salt in a bowl and whisk together.
Use a pastry cutter to cut the coconut oil or butter into the dry ingredients.
Stir in pumpkin puree, milk, and vanilla extract.
Form dough into a circle that’s about an inch deep all around. Cut the circle into 8 even slices.
Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 to 17 minutes.
Whisk together the glaze ingredients in a small bowl until smooth and creamy. Drizzle the glaze generously over the scones. While the glaze is wet, sprinkle it with the remaining chopped nuts. Enjoy!
