Preheat your oven to 425°F (220°C). Arrange the whole pecan halves in a single layer on a rimmed baking sheet lined with parchment paper. Toast them in the oven for about 3 minutes, just until they become fragrant. Remove from the oven, reserve the parchment paper for later use, and chop the pecans into fine pieces.

In a medium mixing bowl, combine the white whole wheat flour, three-fourths of the finely chopped pecans (save the other quarter for topping), baking powder, packed brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves or allspice, and fine salt. Whisk these ingredients together until they are evenly distributed.

Add the firm coconut oil or chilled butter to the dry mixture. Using a pastry cutter, cut the fat into the dry ingredients until the mixture forms coarse crumbs. If you don't have a pastry cutter, you may use a fork to work in coconut oil or use a knife to cut the butter into tiny pieces before mixing it in.

Stir the pumpkin puree, milk, and vanilla extract into the bowl with the flour and fat mixture. It might seem dry at first, but with persistence, all the wet and dry ingredients will be incorporated. Knead the dough gently if necessary to work in any remaining loose flour. Form the finished dough into a circle about one inch thick. With a chef’s knife, cut the dough circle into 8 even slices. I like to use a long, sharp knife for clean cuts.

Carefully separate the 8 scone slices and arrange them on the reserved parchment paper lining the baking sheet from Step 1. Leave some space between each slice for even baking. Bake the scones at 425°F (220°C) for 15 to 17 minutes, or until they are lightly golden brown.

While the scones are baking, whisk together the confectioners' sugar, melted coconut oil or melted butter, vanilla extract, fine salt, and maple syrup in a small bowl, stirring until the glaze is smooth and creamy. If the mixture is too thick, add a little more maple syrup to reach your desired consistency. I like to make my glaze just runny enough to drizzle beautifully over the scones.

Allow the baked scones to cool on a rack until they are just warm to the touch. Generously drizzle the glaze over each scone so it covers the tops. While the glaze is still wet, sprinkle each scone with the reserved chopped pecans from Step 1. Enjoy your scones fresh—I think they’re best with coffee or chai on a cool day.