Pumpkin Scones with Pecans, Cranberries and Coconut

Name: Pumpkin Scones with Pecans, Cranberries and Coconut
Ingredients: 1/3 cups pumpkin puree; 1 large egg, cage free; 3 tablespoons coconut milk, not "lite"; 1 teaspoon vanilla; 1 stick unsalted butter, cut into tablespoons, freeze for 20 minutes.; 1 1/2 cups flour; 1/4 cups whole wheat flour; 1/4 cup rolled oats, toasted; 1/4 cup oat flour, (ground oats); 1/4 cup coconut palm sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon cinnamon; 3/4 teaspoon ground ginger; 1/2 teaspoon sea salt; 1/2 cup pecans, chopped; 1/2 cup dried cranberries; 1/3 cup natural flaked coconut, unsweetened; 1 large egg white; 1 tablespoon pumpkin seeds (pepitas); 1 tablespoon sanding sugar; 1 T. coconut milk (not "lite"); 5 T. confectioners sugar, organic; 1/4 T. vanilla

azestforlife.com

Bakery quality scones! Barely sweet and irresistible – made from your pantry ingredients… with a secret ingredient: coconut milk.

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