Preheat oven to 425F and line a baking sheet with parchment paper

In a large bowl, combine all dry ingredients

Cut in coconut oil with a pastry cutter (or fork if you don’t have one)

Add in wet ingredients and stir until just combined (don’t overmix!)

Form into a ball of dough and shape into a large round disk shape. Use a sharp knife to cut into 8 even triangle pieces and place each 2 inches apart on baking sheet.

Bake for 16-18 minutes until lightly golden. Once baked, let cool on pan for 15 minutes before removing. (don’t skip this step!)

For glaze, melt together white chocolate with coconut oil until smooth. Drizzle generously over top of cooled scones and top with chopped pecans while the glaze is still wet. Enjoy!