Maple Glazed Coconut Pecan Scones Recipe (with Video)

1. In a large bowl, add the following dry ingredients: flour, baking powder, brown sugar, salt, and the grated frozen butter. Use your fingers to combine until the mixture comes together in small crumbs. Store in the refrigerator to keep the mixture cold while working on the wet ingredients.
2. In a small bowl, whisk together the wet ingredients: oat milk, vanilla extract, and the flax egg (the flaxseed meal mixed with water).
3. Pour the wet ingredients into the flour mixture along with the pecans and shredded coconut. Mix everything together until it forms into a roughly shaped ball (refer to video). Important note, do not overwork the dough. Shape the dough into a 9-inch disc and cut into 8 triangle-shaped wedges. Store in the refrigerator and now you can begin preheating the oven to 410 degrees Fahrenheit.
4. When the oven is ready, take the scones out of the refrigerator and place them in a cast-iron skillet or on a baking sheet lined with parchment paper. Brush the surface of the scones with the vegan egg wash: maple syrup and oat milk. Bake for about 25 minutes or until the edges are slightly golden.
5. Remove from the oven and allow it to cool down for 20 minutes. While it is cooling down, prepare the maple glaze by mixing the following ingredients: maple syrup, confectioner’s sugar, ground cinnamon, and vanilla extract. Once the scones are completely cooled down, drizzle it with the maple glaze and sprinkle the shredded coconut. Enjoy with a side of any fruit jam!