Directions

1. Preheat oven to 400F.
2. Combine all dry ingredients, including pecans and raisins.
3. Use your hands (or a pastry blender) to cut the coconut oil into the dry ingredients. Work the coconut oil into the dry ingredients until the mixture resembles fine crumbs. (If using your hands, it can be helpful to chill them by rinsing under very cold water for a minute or so. This will help you break up the coconut oil without melting it.)
4. Add the soy milk and vanilla extract. Use a fork to stir the ingredients. Do NOT over-mix. Once the dough begins to form, turn onto a well-floured kitchen counter and knead about 8-12 times. Roll the dough out to a thickness of 1”. Cut into 8 triangles.
5. Transfer to a baking sheet lined with parchment paper and bake for 10-15 minutes, or until scones are golden brown. Cool before glazing.

1. Combine the warm soy milk, melted coconut oil, maple syrup, icing sugar, and vanilla extract. Whisk until smooth. Stir in Nature’s Path Pumpkin Seed + Flax Granola.
2. Once the scones are cooled, drizzle with glaze and sprinkle with chopped pecans. Enjoy!