Pumpkin Scones with Pecans, Cranberries and Coconut

Ingredients

• Wet ingredients:
• 1/3 cups pumpkin puree
• 1 large egg, cage free
• 3 tablespoons coconut milk, not "lite"
• 1 teaspoon vanilla
• 1 stick unsalted butter, cut into tablespoons, freeze for 20 minutes.
• Dry Ingredients:
• 1 1/2 cups flour
• 1/4 cups whole wheat flour
• 1/4 cup rolled oats, toasted
• 1/4 cup oat flour, (ground oats)
• 1/4 cup coconut palm sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon sea salt
• Add ins:
• 1/2 cup pecans, chopped
• 1/2 cup dried cranberries
• 1/3 cup natural flaked coconut, unsweetened 
• Topping:
• 1 large egg white
• 1 tablespoon pumpkin seeds (pepitas)
• 1 tablespoon sanding sugar
• Coconut Glaze:
• 1 T. coconut milk (not "lite")
• 5 T. confectioners sugar, organic
• 1/4 T. vanilla

Instructions

1. Preheat oven to 400 degrees. Freeze butter 20 minutes. Mix wet ingredients together in a small bowl, set aside. 
   In a large bowl, add dry ingredients, flour through sea salt.
2. Best if eaten within 2 days - freezes well!
3. Add the frozen butter to the bowl, cut in with a pastry cutter until the butter is in about 1/3″ clumps. Add the “add ins” – pecans, cranberries and coconut. Mix with a wooden spoon, distributing all ingredients.
   Add the “wet” ingredients, stir with a wooden spoon to incorporate.
4. Flour your work surface lightly with flour. Add the scone dough and shape into a circle, about 10″ around.
   Roll the dough with a rolling pin gently, until 1 1/2″ high.
   Cut into 8 triangular wedges. Place on a lightly greased baking pan.
5. Add egg white to a small bowl. Whisk well until frothy, and brush a bit over each wedge.
   Top with sanding sugar and bake in the oven for 13 – 15 minutes until golden and cooked through.
   Place on a wire rack to cool.
6. Make Coconut Glaze:
   Combine all in a small bowl, stir well with a fork. Add 1T. more confectioners sugar for a thicker glaze.
7. Drizzle over the scones, top with a sprinkle of toasted pumpkin seeds (pepitas) and sanding sugar if desired, let set.

Best if eaten within 2 days – freezes well!

For a Vegan Scone – use coconut oil (frozen), and a vegan egg replacement (flax and chia seeds work well.)
Use organic ingredients if available.
This recipe may not be reproduced without the consent of its author, Karen Sheer