In a small bowl, mix the flaxseed meal with the water until smooth. Add the maple syrup and almond milk. Mix again to combine. Set this mixture aside.

In a medium pan, toast the pecans and set them aside.

In the bowl of a food processor, add the flours, baking powder, cinnamon and salt. Pulse until everything is combined. Add the coconut oil and pulse again, until only small lumps remain.

Add the wet mixture into the food processor and process until just combined. Place the dough onto a parchment-lined baking sheet. Fold in the pecans and shape the dough into a circle. Place it in the fridge for 30 minutes to chill.

Meanwhile, preheat the oven to 375F. When the 30 minutes are up, slice the scones into 8 wedges and separate them from each other. Bake for 25-30 minutes, until golden-brown.

While the scones are baking, whisk together the maple icing ingredients in a small bowl.

When the scones are ready, remove them from the oven and let them cool before drizzling them with the maple icing. Let the icing harden before storing.