About the Recipe
1 ½ Tbsp chia seed
3 Tbsp water
3 cups of flour
2 tsp baking powder
1 ½ tsp cinnamon
½ tsp ground ginger
½ tsp sea salt
¼ tsp cloves
¼ tsp nutmeg
¼ tsp allspice
7 Tbsp coconut oil
½ cup maple syrup
½ cup canned pumpkin puree
½ cup non-dairy milk
1 tsp vanilla
1 ½ cups powdered sugar
2-3 Tbsp non-dairy milk
1 tsp maple syrup
¼ cup whole pecans
½ tsp salt
Preheat the oven to 425 F.
To make your chia egg, combine chia and water and set aside for 10 minutes to thicken.
In a large mixing bowl combine flour with baking powder, salt, and spices.
In another mixing bowl combine maple syrup, pumpkin puree, non-dairy milk, and vanilla. Set aside.
Add oil to the flour mixture and stir until it has a crumbly texture.
Then add the thickened chia mixture into the bowl with wet ingredients and stir to combine.
Create a well in the middle of the dry mixture and pour in the liquid ingredients. Fold a few times until the dough just comes together. Then place it onto a lightly floured surface.
Using your hands, shape the dough into a long rectangle that's approximately 1 ¼” thick and 4” wide. Then make alternate diagonal cuts along the rectangle to cut out 12 triangles.
Bake the scones on a parchment-lined baking sheet for 12 to 15 minutes or until golden brown. You can check by placing a toothpick through the centre of a scone and it should come out clean.
Once the scones are out of the oven, place on a wire rack to cool.
Prepare the glaze by mixing together with a whisk the powdered sugar, non-dairy milk, and maple syrup. The glaze should be slightly smooth and runny so that it drips off the scones but also stays coated on top. Adjust the amount of non-dairy milk as necessary.
Dip the scones into the glaze, then let the excess drop off and then sprinkle chopped pecans on right away so they stick.