1 1/2cupswhite whole wheat flour or regular whole wheat flour
1/2cupVanilla Protein Powder
1/8cupbrown sugar, packed
1/4teaspooncloves or allspice
1/3cupsolid coconut oil
1/4cupmilk of choice (almond milk, low fat milk, etc)
Preheat oven to 425 degrees F.
Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper
Toast the nuts in the oven until fragrant, about 3 minutes.
Chop the nuts into very fine pieces.
In a medium mixing bowl, combine the flour, protein powder, ¾ths of the chopped nuts, baking powder, sugar, spices, SeedFiber and salt in a bowl and whisk together.
Use a pastry cutter to cut the coconut oil into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour.
Stir in pumpkin puree, milk and vanilla extract.
At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.
Form dough into a circle that’s about an inch deep all around. Use a chef's knife to cut the circle into 8 even slices.
Separate slices and place on the baking sheet covered with parchment paper.
Bake for 15 to 17 minutes or until lightly golden brown.
Sprinkle remainder of pecan pieces on top of scones.
If you’d like, drizzle maple syrup over the top of the scones to add some extra sweetness and to help the rest of the pecan pieces stick to the top of the scones.