pumpkin pecan scones with maple glaze

Sourced from Cookie+Kate.

Serves 8

Pumpkin scones

1 cup raw pecans
2 cups whole wheat flour
1 tbsp baking powder
1/4 cup brown sugar, packed
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves or allspice
1/2 tsp salt
1/3 cup solid coconut oil or 5 tbsp cold butter
3/4 cup pumpkin puree
1/4 cup non-dairy milk of choice (almond milk, soya milk, etc.)
1/2 tsp vanilla extract

Maple glaze

1 cup powdered sugar
Pinch of fine-grain sea salt
1 tbsp coconut oil, melted
1/2 tsp vanilla
1/4 cup maple syrup

Preheat oven to 425°F. Place nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast nuts until fragrant, about 3 minutes. Chop the nuts into very fine pieces.

In a medium mixing bowl, combine the flour, three-quarters of the chopped nuts, baking powder, sugar, spices and salt.

Use a pastry cutter to cut the coconut oil into the dry ingredients. 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 thoroughly incorporated.

Form dough into a circle that’s about an inch deep all around. Cut the circle into eight even slices. Separate and place on the parchment paper/baking sheet.

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.

Remove scones from oven and let cool. Drizzle the glaze over scones. While glaze is wet, sprinkle with remaining chopped nuts.