2 cups all purpose whole wheat flour (or gluten-free version)
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 soft infused coconut oil
¾ cup pumpkin puree
¼ cup milk of choice (almond, cashew, hemp, or coconut are recommended)
½ teaspoon vanilla extract
Maple Glaze Ingredients:
2 1/2 cups powdered sugar (for a thick glaze, use less powdered sugar if thinner consistency is desired)
⅛ teaspoon fine grain sea salt
1 tablespoon melted infused coconut oil or butter
½ teaspoon vanilla
¼ cup high-quality maple syrup, more if needed
Preheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. (Optional: mix nuts with a sprinkling of raw cane sugar and coconut oil). 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.
Soften the coconut oil if needed, and add it to the wet ingredient bowl.
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. While the glaze is wet, sprinkle it with the remaining chopped nuts.