– 1 cup raw pecan – 2 cups white whole wheat flour or regular whole wheat flour – 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 or 5 tablespoons cold butter – ¾ cup pumpkin puree – ¼ cup milk of choice (almond milk, low fat milk, etc.) – ½ teaspoon vanilla extract Maple glaze – 1 cup powdered sugar – ⅛ teaspoon fine grain sea salt – 1 tablespoon melted coconut oil or butter – ½ teaspoon vanilla – ¼ cup good maple syrup, more if needed
Start with a 425-degree oven. Put the nuts in a single layer on a parchment-lined rimmed baking sheet. Toast nuts for 3 minutes in the oven until fragrant.
Finely chop the nuts. Whisk together flour, ¾ths chopped nuts, baking powder, sugar, spices, and salt in a medium bowl. Use a pastry cutter to cut coconut oil or butter into dry ingredients.
If you don't have a pastry cutter, use a fork or knife to cut the butter into tiny pieces and mix it into the flour. Mix pumpkin puree, milk, and vanilla.
You may not think there's enough liquid to wet the dough, but keep mixing until the wet and dry ingredients are fully incorporated. Use your hands to knead the remaining flour into the dough.
Make an inch-deep dough circle. Cut the circle into 8 even slices with a chef's knife. Separate slices and place on parchment-lined baking sheet.
Bake 15–17 minutes until lightly golden brown. Whisk the glaze ingredients in a small bowl until smooth and creamy while the scones bake.
Pour a lot of the glaze over the scones. I liked mine best with a solid layer on top. Add the rest of the chopped nuts to the glaze while it is still wet. Have fun!