Pumpkin Pecan Scones with Maple Glaze

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. Reserve the parchment paper for later, and chop the nuts into fine pieces.

In a medium mixing bowl, combine the flour, three-fourths of the chopped nuts (reserve the remaining nuts for topping), baking powder, sugar, spices, and salt in a bowl. Whisk to combine.

Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don't have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.

Stir in the 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 the dough into a circle about an inch deep all around. Use a chef's knife to cut the circle into 8 even slices.

Separate the slices and place them 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. Let the scones cool until they are lightly warm to the touch. Drizzle the glaze generously over the scones (I preferred mine with a solid layer across the top). While the glaze is wet, sprinkle it with the remaining chopped nuts. Enjoy!