Preheat oven to 425 degrees.

Place the nuts in a single layer on a baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.

In a medium mixing bowl, combine the flour, ¾ths of the chopped nuts, baking powder, cinnamon, ginger (or nutmeg) and salt in a bowl and whisk together.

Use a pastry cutter or fork to cut the coconut oil into the dry ingredients.

In a separate bowl, add mashed banana, almond milk, maple syrup, vanilla extract and mix well.

Pour the banana mixture into the dry mixture and combine with a big spoon. When combined, use your hands to knead into a dough.

On a flat surface form dough into a circle that’s about an inch deep all around. Use a chef’s knife to cut the circle into 8 even slices.

Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 minutes to 17 or until lightly golden brown.

Meanwhile, whisk together the glaze ingredients in a small bowl until smooth. Let the scones cool for a few minutes, then drizzle the glaze over the scones. While the glaze is wet, sprinkle it with the remaining chopped nuts.