It’s been a while since the last time I posted a recipe but today I’m back at it with this incredibly delicious scone recipe that’s perfect for Fall weekends! Whether you have them in the morning with your breakfast or in the afternoon with some tea or coffee, you need to give these a try!
Here’s what you need:
. 1 cup wholewheat flour.
. 1/2 cup regular flour.
. 1/2 cup oats.
. 1 tbsp. baking powder.
. 1/2 cup brown sugar.
. 3/4 cup chopped pecans, plus more to add on top.
. 2 tsp. cinnamon.
. 1/2 tsp. nutmeg.
. 1/4 tsp. ginger.
. 1/4 tsp. cloves.
. 1/2 cup cold coconut oil (I placed my jar in the fridge for about 20 min prior making the recipe)
. 1/4 to 1/2 cup almond milk.
. 1 tsp. vanilla essence.
. 3/4 cup pumpkin puree.
. About 3/4 cup of caramel spread or homemade dulce de leche.
For the glaze:
. 1 cup powdered sugar.
. 1 tsp. vanilla.
. 1 tbsp. maple syrup.
. 1 1/2 tbsp. water.
What to do:
. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
. In a medium bowl, combine flours, sugar, baking powder, and spices. Add chopped pecans.
. Using a fork and knife (or a pastry cutter if you have one), add the coconut oil and cut it into pieces while mixing it in. It’s ok if you have tiny pieces that don’t seem to break down even further.
. Add pumpkin puree, milk and vanilla and gently fold in without over working the dough.
. Place the dough on a floured surface and form into a circle.
. Using a knife, cut into 8 slices and transfer each to your baking sheet.
. Bake for 20-25 min until golden.
. In the meantime, using a spoon, combine your glaze ingredients in a small bowl. Start with the powdered sugar, add maple, vanilla and lastly the water.
. Wait until the scones are ready and cool to gently drizzle each with the maple glaze, followed with some caramel. Add some pecans on the top and enjoy!
