these sweet and pumpkiny scones make a pretty decent breakfast treat or coffee break companion you can feel good about!
Preheat oven to 425°F
Combine ground flax and water set aside to thicken for about 10 minutes.
In a large mixing bowl combine whole wheat flour with baking powder, sea salt, and spices.
In another mixing bowl combine maple syrup, pumpkin puree, nondairy milk, and vanilla extract and set aside.
The coconut oil needs to be solid like butter so it's best to measure it out and then place it in the fridge for about 20 minutes. Add it in small chunks to the flour mixture. Using a pastry blender cut the cold oil into the flour until it resembles a crumb-like texture.
Then add the thickened flax mixture into the bowl along with liquid ingredients and stir to combine. Fold a few times until the dough just comes together.
Place the dough on a lightly floured surface. Using your hands, shape the dough into a long rectangle that's approximately 1 ¼-inch thick and 4-inches wide. Then make alternate diagonal cuts along the rectangle to cut out 12 triangles. These don't have to be perfect but try to get them relatively the same size so they bake evenly.
Bake scones on a parchment lined baking sheet for 12 to 15 minutes or until golden brown. You can check by placing a toothpick through the centre of a scone and it should come out clean.
Once the scones are out of the oven place on a wire rack to cool. Then if you want you can toast whole pecans on a baking sheet to get them golden brown and fragrant. Once cool to touch you can chop them into smaller pieces to decorate the glazed scones OR you can just use them raw as they are pretty flavourful as is!
To prepare the whisk together the powdered sugar, nondairy milk, and maple extract. The glaze should be slightly smooth and runny so that it drips off the scones but also stays coated on top. Adjust the amount of nondairy milk and/or powdered sugar as necessary.
To glaze the scones, dip the tops into the bowl of glaze and allow excess to drip a little. Place back onto the wire rack glaze side up. Some glaze will drip down the sides. Be sure to sprinkle with chopped pecans right away so that they’ll stick. Allow them to dry. Store scones in an airtight container at room temperature.