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Preheat the oven to 350 degrees.
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Mix all of the dry ingredients in a large bowl.
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Add the pumpkin puree, vanilla, eggs, coconut milk, and coconut oil.
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Once the dough forms a ball (it will be slightly sticky), take the dough and transfer it to a baking sheet lined with parchment paper.
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With the spatula, push the dough down and spread it out to be about an inch or so thick. (Dip the knife in water before cutting each slice) Slice into 8 even slices. Space each triangle an inch apart and you can shape the edges of your scones with wet fingers if needed.
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Bake for 30 minutes or until a toothpick comes out clean.
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Allow to cool for about 20 minutes and then transfer to a flat plate or cooling rack. (I learned this the hard way with one batch and they broke when I transferred them).
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While they are cooling, make your glaze by simply stirring all of the ingredients together in a bowl until smooth. I recommend sifting the powdered sugar.
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Drizzle or smother your scones to your liking. These taste amazing fresh out of the oven and even better with a cup of pumpkin spice coffee. Enjoy!