Preheat oven to 425 degrees.

Mix all ingredients for the glaze in a small bowl and set aside.

Measure out 7 tablespoons of solid coconut oil and put in the refrigerator to get cold.

In a small bowl, mix the ground flax seed and water and set aside to let gel.

In a large bowl add all of your wet ingredients and whisk to combine.

In another bowl mix all of your dry ingredients together and stir to combine.

Add the 7 tablespoons of cold coconut oil and using a pastry blender cut in into the flour until it resembles a crumb like texture.

Add the thickened flax mixture into the bowl of the liquid ingredients and stir to mix well.

Pour the liquid mixture into the middle of the dry ingredients and gently stir until the dough just comes together.

Place the dough onto a lightly floured surface and knead it just a few times before shaping it into a 15 inch x 6 inch x 1 inch thick rectangle.

Make alternate diagonal cuts to form 12 triangles.

Place scones on a parchment lined baking sheet and bake for 15-20 min. or until baked completely through.

Once they are baked remove from the oven and transfer to a cooling rack to cool.

When they are cool, drizzle with the glaze and sprinkle with chopped pecans.