Pumpkin Pecan Scones with Maple Glaze

Ingredients

• 1 cup raw pecans
• 2 cups white whole wheat flour or regular whole wheat flour
• 1 tablespoon baking powder
• 1/4 cup brown sugar, packed
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves or allspice
• 1/2 teaspoon salt
• 1/3 cup solid coconut oil or 5 tablespoons cold butter
• 3/4 cup pumpkin puree
• 1/4 cup milk of choice (almond milk, low fat milk, etc.)
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 1/8 t fine grain sea salt
• 1 tablespoon melted coconut oil or butter
• 1/2 teaspoon vanilla
• 1/4 cup good maple syrup, more if needed

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 15 of 16 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Coconut	1/2 cup shredded (40g)	283
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Maple Syrup	1 tbsp (20ml)	52
Sugar	1 tbsp (12.5g) granulated	49
Almond Milk	1 cup (240ml) unsweetened	30
Pecan	1 half (4g)	20
Nutmeg	1 tsp ground (2.2g)	12
Vanilla	1 tsp extract (4ml)	12
Clove	1 tsp ground (2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Allspice	1 tsp ground (1.9g)	5
Ginger	1 tsp grated fresh (2g)	2
Salt	1 tsp (6g)	0
Pumpkin	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.