Pumpkin Scones with Pecans, Cranberries and Coconut - A Zest for Life

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