⅓ c oat flour (pulse oats in a food processor until a fine powder)
⅓ c coconut sugar or brown sugar
2 tsp baking powder
pinch of salt
1 tsp cinnamon
½ tsp nutmeg
½ c pumpkin puree
½ c milk (I used unsweetened almond milk)
1 tsp vanilla extract
½ c dried plum (prune), chopped or ½ c dried cranberries
1 c powdered sugar
¼ tsp maple extract or vanilla
3 shakes cinnamon
2 tbsp. milk (I used unsweetened almond milk)
¼ c pecan pieces, optional (raw or toasted)
Instructions
Preheat your oven to 400 degrees F. Spritz a baking sheet generously with nonstick spray or line with parchment paper.
Whisk together the wheat flour, oat flour, sugar, baking powder, salt, cinnamon, and nutmeg. Add the pumpkin, milk, and vanilla and stir until just combined with a spoon. Stir in the dried plum or cranberries.
Spoon out onto baking sheet. Using the spoon or your hands, shape into a circle approximately 8 inches in diameter and 1½ - 2 inches thick.
Spritz a sharp knife with nonstick spray and cut the circle into 6 pieces (cut it like you would a pie).
Place in the preheated oven. Bake for 10 minutes then remove from the oven and re-cut. Return to the oven for another 15 - 20 minutes. Cool scones before adding icing.
To make the icing whisk the powdered sugar, maple extract, 3 shakes of cinnamon, and 2 tbsp. of milk in a bowl. I don't like the taste of "raw" powdered sugar, so I microwaved mine for 30 seconds and then placed in the fridge to cool to about room temperature.
Drizzle the icing over the scones. If desired, add pecan halves after half of the icing, then add remaining icing.
Notes
Nutritional estimate uses optional pecans (omitting reduces by ~30 calories), unsweetened almond milk, and dried plums.