Updated: Oct 26, 2018
1 cup raw pecans
1/2 cup pumpkin seeds
2 cups white flour or regular whole wheat flour
1 tablespoon baking powder
¼ cup coconut sugar, packed
1 tbsp pumpkin spice seasoning
5 tablespoons cold vegan butter butter
¾ cup pumpkin puree
¼ cup almond milk
½ teaspoon Mexican vanilla extract (or regular vanilla)
1 cup coconut sugar
1 tablespoon melted coconut oil
½ teaspoon vanilla
¼ cup maple syrup
Preheat oven to 425 degrees Fahrenheit. 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, the chopped nuts, baking powder, sugar, and spices in a bowl and whisk together. Use a fork to cut the butter into tiny pieces and mix it into the flour. Stir in pumpkin puree, milk and vanilla extract.
Once it is all well mixed together pour the scone mix onto a parchment lined baking sheet.
Shape the scone mix into a circle and cut it into slices.
Bake for 15 minutes.
While the scones are baking mix all of the glaze ingredients together in a metal bowl. If you would rather have less sugar then skip the glaze.
When the scones are finished drizzle the glaze over them. You can cover them or just do a little drizzle (completely up to you). Then sprinkle the pumpkin seeds on top. Enjoy with a cup of tea or coffee!