Put all dry ingredients into a food processor (first seven ingredients). Pulse multiple times until pecans are in small pieces. You can leave them a little bigger if you prefer. Put mixture into a large bowl.
Put almond butter on top of dry mixture, and using a butter knife or pastry cutter, cut it into the mixture until crumbly. If you have never done this before, you literally cut the almond butter until you get crumbly pieces. You can also switch to using your hands to crumble it once the almond butter is covered in flour.
Put milk and apples into bowl and using your hands incorporate until you get a ball of dough.
Place dough on parchment lined cookie sheet. Form into a thick circle, around 7 inches in diameter and 1 inch tall.
Cut the circle into eight equal pieces and separate them.
Bake for 11-13 minutes, until they JUST begin to brown. Start checking at 11 minutes as all ovens vary. Don’t over bake, they will cook more as they cool. Cool at least 15 minutes before glazing and eating.
While they are baking, make glaze by simply mixing all ingredients in a bowl until you get a thick glaze. To make powdered coconut sugar, simply pour regular coconut sugar into a blender and blend until it forms a powder. It works best in a high powered blender.
Once the scones are cool, drizzle glaze over the top. The glaze will harden eventually.
You can try using toasted pecan pieces but you may need a touch more milk to get back the moisture that raw pecans give to the recipe.
A higher fat milk is best, soy, coconut (in the carton) or oat is the highest in fat.
Tips to prep ahead:
Chop apples and pecans for topping. Make glaze.
Baby/toddler food idea:
Great snack for kids. For younger babies make sure to grind the dry mixture well to avoid large pecan chunks, and leave out the chopped pecans on top.