Scone Ingredients:
1 1/4 cups pureed cooked pumpkin — at room temperature
1/2 cup coconut oil
1/4 cup coconut butter (manna)
3/4 cup maple syrup (or another liquid sweetener) — at room temperature
1/4 cup hot water
1 tbsp pure vanilla extract
dash of salt
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp allspice
1/8 tsp nutmeg
1 1/2 cups coconut flour
1 cup tapioca starch

Glaze Ingredients:
1 cup cashews, pre-soaked and strained (I was in a rush, so just soaked mine in boiling water for 15 mins.)
1/3 cup maple syrup (or another liquid sweetener)
2 tbsp coconut oil
1 tbsp non-dairy milk (I used unsweetened vanilla almond milk.)

Pumpkin Spice Drizzle:
a third of the glaze mixture above (see directions in step 7)
2 tbsp pureed cooked pumpkin
1 tbsp non-dairy milk (I used unsweetened vanilla almond milk.)
1 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg