– 1 cup raw pecans or walnut – 2 cups white whole wheat flour or regular whole wheat flour – 1 tablespoon baking powder – 1 teaspoon cinnamon – ½ teaspoon ground ginger – ½ teaspoon salt – ⅓ cup solid coconut oil or 5 tablespoons cold butter – ¾ cup mashed ripe banana (about 2 medium bananas) – ¼ cup milk of choice (almond milk, low fat milk, etc.) – 2 tablespoons maple syrup or honey – ½ teaspoon vanilla extract Maple glaze – 1 cup powdered sugar* – ⅛ teaspoon fine grain sea salt – 1 tablespoon melted coconut oil or butter – ½ teaspoon vanilla – ¼ cup maple syrup, add more if needed
Start with a 425-degree oven. Put the nuts in a single layer on a parchment-lined rimmed baking sheet. Toast nuts for 3 minutes in the oven until fragrant. Finely chop the nuts
Whisk together flour, ¾ths chopped nuts, baking powder, cinnamon, ginger, and salt in a medium bowl. Use a pastry cutter to cut coconut oil or butter into dry ingredients.
If you don't have a pastry cutter, use a fork or knife to cut the butter into tiny pieces and mix it into the flour. Measure ¾ cup mashed banana in a liquid measuring cup.
Until you have 1 cup of liquid, add milk. Add the vanilla extract and maple syrup, and mix well. Add the banana mixture to the dry mixture and use a big spoon to mix them together.
You may not think there's enough liquid to wet the dough, but keep mixing until the wet and dry ingredients are fully incorporated. Use your hands to knead the remaining flour into the dough.
Shape dough into an inch-deep circle on a flat surface like a cutting board. Cut the circle into 8 even slices with a chef's knife. Separate slices and place on parchment-lined baking sheet.
Bake 15–17 minutes until golden. Mix the glaze ingredients in a small bowl until creamy while the scones bake. Vastly glaze scones after cooling for a few minutes. Finish the wet glaze with chopped nuts.