- 1 cup raw pecans
- 2 cups whole wheat flour (I want to try some other flours with this, too)
- 1 tablespoon baking powder
- ¼ cup brown sugar, packed
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves or allspice
- ½ teaspoon salt
- ⅓ cup solid coconut oil
- ¾ cup pumpkin puree
- ¼ cup milk of choice (I used almond milk)
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- ⅛ teaspoon salt
- 1 tablespoon melted coconut oil
- ½ teaspoon vanilla
- ¼ cup good maple syrup, more if needed
- (I also added a bit of water, to get the consistency right!)
Preheat oven to 425 degrees Fahrenheit. 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, ¾ of the chopped nuts, baking powder, sugar, spices and salt in a bowl and whisk together.
Use a pastry cutter to cut the coconut oil into the dry ingredients. Stir in pumpkin puree, almond 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 need to, 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 (I did 15, but 17 would have been better!).
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. While the glaze is wet, sprinkle it with the remaining chopped nuts.