Preheat the oven to 150 degrees Celsius, 130 degrees fan assisted and line a shallow oven tray with baking paper.
Add the ground almonds, ground flaxseed, arrowroot, cinnamon, mace, bicarbonate of soda and salt to a food processor. Pulse to combine.
Add the roasted squash, apple cider vinegar and maple syrup and blend to combine.
Add the chopped pecans to the food processor and briefly pulse to combine until evenly distributed throughout the dough.
Add the coconut oil and blend until you have a slightly tacky dough. The dough should not be dry or too sticky.
Scoop the scone dough from the food processor and roll into a large ball and place on the lined baking tray.
Press the dough down slightly so that it is of an even thickness – about 1 and ¼ inches – and use a scone cutter to cut 4 scones from the dough. You can make more, or less, dependent on the size of your cutter, or simply shape the dough with your hands.
Transfer to the oven to bake for 25-30 minutes, until golden brown all over and cooked through.
Leave to cool a little before serving.