- 1 cup raw pecans
- 2 cups white whole wheat flour
- 1 tablespoon baking powder
- ¼ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- ⅓ cup solid coconut oil or 5 tablespoons cold butter
- ¾ cup pumpkin puree
- ¼ cup milk of choice (almond milk, low fat milk, etc.)
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- ⅛ teaspoon fine grain sea salt
- 1 tablespoon melted coconut oil or butter
- ½ teaspoon pure vanilla extract
- ¼ cup pure maple syrup, more if needed
Preheat oven to 400 degrees . 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.
Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.
Stir in pumpkin puree, milk and vanilla extract. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.
Form dough into a circle that’s about an inch deep all around. Use a chef’s knife to 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 or until lightly golden brown.
While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. Drizzle the glaze generously over the scones (I preferred mine with a solid layer across the top). While the glaze is wet, sprinkle it with the remaining chopped nuts.