Step 1

Preheat your oven to 425 degrees F.

Step 2

In a large bowl, whisk together dry ingredients until well mixed.

Step 3

Transfer to a food processor. Or stand mixer.

Step 4

In a smaller bowl, whisk together pumpkin, cashew cream and egg replacer until well combined, and set aside.

Step 5

In the food processor or mixer, slowly add/pulse in coconut oil into the dry until the mixture resembles fine crumbs.

Step 6

If you are using a food processor, transfer the mixture back into your large bowl. With your hands, fold the wet ingredients into the dry ingredients. Knead until they are well combined.

Step 7

If using a stand mixer, switch out the whisk for the knead attachment, and gently knead the wet ingredients into the dry ingredients. Knead until they are well combined.

Step 8

The dough will be slightly wet, but should not be sticky. If it is too sticky, just sprinkle a little bit of flour into the dough until you have the right consistency.

Step 9

On a floured surface, form dough into a 1.5-inch thick oval-rectangle.

Step 10

Using a pizza cutter, or a very long kitchen knife, slice the dough through the middle. Then slice through the middle of each piece, so you end up with 4 equal-sized squares.

Step 11

Cut each piece again diagonally to create 8 triangular slices of dough.

Step 12

Pull the triangles apart gently, and place onto lined baking sheet, leaving about ½ inch space between each soon-to-be scone.

Step 13

Place in oven and bake for 15 to 20 minutes, or until the scones turn a golden-brown colour, and a toothpick comes out clean when inserted.

Step 14

While you are waiting for your scones to bake, whisk together the ingredients for the glaze.

Step 15

When ready, remove the scones from the oven and place on a cooling rack.

Step 16

While scones are still warm drizzle or brush the scones with your glaze.

Step 17

Do no soak the scones; just add a little bit to each for shine and hint of sweet when you bite into them.