Our fave Pumpkin Pecan Scones with Maple Glaze (VEGAN!)

Our whole family loves these. We found this recipe here. 

Ingredients:

Scones:

1 cup raw pecans

2 cups 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 all spice

1/2 tsp salt

1/3 cup solid coconut oil (or 5 TBSP cold butter)

3/4 cup pumpkin puree

1/4 cup milk of choice

1/2 tsp vanilla extract

Maple Glaze:

1 cup powdered sugar

1/8 tsp salt

1 TBSP melted coconut oil or butter

1/2 tsp vanilla

1/4 cup good maple syrup

Instructions:

Preheat oven to 425F. 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, 3/4 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 the pumpkin puree, milk, and vanilla extract. At first it will seem like the ratios are off, but keep mixing until you have completely incorporated the wet and dry ingredients (may opt to use your hands at the end).

Form dough into a circle that is about an inch thick all around. Use a chef's knife to cut the circle into 8 even slices (like a scone pizza!).

Separate slices and place on a baking sheet or baking stone covered in parchment paper. Bake for 15 to 17 minutes.

While the scones are baking, whisk together glaze ingredients until smooth and creamy. Drizzle generously over the scones. While the glaze is still wet, sprinkle it with the remaining chopped nuts.

Nom nom for us!