2 cups white whole wheat flour or regular whole wheat flour
1 tablespoon baking powder
¼ cup brown sugar, packed
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves or allspice
½ teaspoon salt
⅓ cup Ziggy Marley Coco'Mon coconut oil
¾ cup pumpkin puree
¼ cup milk of choice (almond milk, low fat milk, etc.)
½ teaspoon vanilla extract
1 cup powdered sugar
⅛ teaspoon fine grain sea salt
1 tablespoon melted Ziggy Marley Coco'Mon
½ teaspoon vanilla
¼ cup good maple syrup, more if needed
In a medium mixing bowl, combine the flour, baking powder, sugar, spices and salt in a bowl and whisk together.
Use a pastry cutter to cut the coconut oil into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour.
Stir in pumpkin puree, milk and vanilla extract. It may 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 dough into a circle that’s about an inch deep all around. Use a chef's knife to cut the circle into 8 even slices.
Separate slices and place 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. Drizzle the glaze generously over the scones. Enjoy!