Ingredients

The following ingredients have 9 Servings
  • Wet:
  • ¾ cup pumpkin puree
  • 1/3 cup pure maple syrup
  • 1/3 cup unsweetened vanilla almond milk
  • 1 tablespoon blackstrap molasses (any molasses will work)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • Dry:
  • 1 3/4 cup whole wheat pastry flour (or white whole wheat flour)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon all spice
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup vegan butter, cut into small pieces (can also use regular butter if not vegan)
  • 3/4 cup Coach’s Oats
  • For topping:
  • 24 raw pecans halves
  • For the pecan butter glaze:
  • 1 tablespoon pure maple syrup
  • 1 tablespoon pecan butter (or cashew butter)
  • pinch of salt
  • 2-3 tablespoons warm water, to thin

Instruction

  • Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Set aside.
  • In a large bowl, mix together the pumpkin puree, maple syrup, molasses, almond milk, vanilla extract and apple cider vinegar. Set aside.
  • Add flour, baking powder, cinnamon, ginger, nutmeg, allspice, cloves and salt to the bowl of a food processor. 
  • Next add in butter pieces and pulse a few times until mixture resembles coarse crumbs. 
  • Add flour mixture to pumpkin mixture, along with the Coach's oats. Stir until just moist; the dough will be very soft.
  • Place dough on the prepared baking sheet lined with parchment paper. Pat the dough into an 8 inch circle using floured hands. Cut into 8 triangles, but don’t cut all the way through the dough. 
  • Add 3 raw pecans to each scone triangle. Bake for 20-25 minutes or until slightly golden.
  • Once scones are done baking, mix together the glaze, if using: Add pecan butter, maple syrup, salt, and warm water to a small bowl. Mix together until smooth and creamy like a glaze. Drizzle over the scones and enjoy! Serves 8.