Helloooooo, lovelies.

Ah, spring is coming. Can you feel it? With spring comes the promise of warmer weather and adventures which will undoubtedly lead to exciting new projects.

Speaking of exciting new projects, I have something AWESOME and new in the works, but you’ll have to wait a few months to find out what it is! (It’ll be worth the wait – I promise!)

But, as it is ‘Spring Break’ and I am using my time to catch up with work and create delectable recipes for friends and family, it’s only fitting that I share some new content on the Bloom for Life blog. Seriously, I could share a new recipe every week and it still wouldn’t be enough to satiate this creative soul. Nonetheless, I will work my way up to do just that in the near future, if time affords.

Today, I bring you an incredible recipe for pumpkin spice scones with toasted pecans and a maple glaze. They are completely vegan and are (*fanfare*)…. boyfriend approved! Even his roommates loved ‘em, so you know this recipe is a keeper.

This was actually the first time I made scones, to be honest, but they turned out wonderfully! I’m sure you’ll LOVE the recipe, which was initially derived from Cookies + Kate. Enjoy!

Pumpkin-Spice Scones w/ Toasted Pecans & Maple Glaze [Vegan]

Preparation Time: 15 minutes Serving Size:8 scones

Ingredients:

Scones

1 cup raw pecans
2 cups all-purpose whole wheat flour (or gluten-free version)
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 soft coconut oil
¾ cup pumpkin puree
¼ cup milk of choice (I recommend almond, cashew, hemp, or coconut)
½ teaspoon vanilla extract

Maple Glaze

2 1/2 cups powdered sugar (for a thick glaze, use less powdered sugar if thinner consistency is desired)
⅛ teaspoon fine grain sea salt
1 tablespoon melted coconut oil or butter
½ teaspoon vanilla
¼ cup high-quality maple syrup, more if needed

Directions:

Preheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper (optional). Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.
In a medium mixing bowl, combine the flour, ¾ths of the chopped nuts, baking powder, sugar, spices, and salt in a bowl and whisk together.
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 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 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 (I preferred mine with a solid layer across the top). While the glaze is wet, sprinkle it with the remaining chopped nuts. Enjoy!