Cinnamon is one of those magical spices that just goes well with all kinds of things. Sweet things get a complimentary kick and savory dishes just love the complexity it brings. Can you tell I just love cinnamon? My favorite way to use it is in these sweet, comforting scones. Brimming with pecans and rich, maple flavor -- the cinnamon ties the whole shebang together. Dust a little on top with some sugar and you're in business!
Cinnamon Sugar Maple Scones With Pecans [Vegan]
- 2 cups whole wheat flour
- 1 tbsp arrowroot powder
- 2 tbsp flaxmeal
- 1 tbsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
- 1 cup non-dairy milk (I used soy)
- 1 tbsp apple cider vinegar
- ¼ cup pure maple syrup
- ½ cup chopped raw pecans
- equal parts ground cinnamon and sugar (use organic sugar to keep it vegan)
- Preheat oven to 400 degrees F.
- Line a 9 inch round cake pan with parchment paper and set aside.
- Make your cinnamon sugar topping: add 1-2 tbsp each of cinnamon and sugar and mix well. Set aside.
- In a medium bowl, whisk together the flour, arrowroot powder, flax meal, cinnamon, baking soda and salt.
- In a large bowl, whisk together the non-dairy milk and apple cider vinegar until frothy (should only take a few seconds). Add the maple syrup and whisk again.
- Stir the wet ingredients into the dry until just combined. Stir in the chopped pecans.
- Spread the batter evenly into the parchment lined cake pan. Sprinkle with a little cinnamon sugar topping...as much as you like...I used about 2 tbsp of my mixture.
- Bake for 13-15 minutes until a toothpick comes out clean.
- Let cool for a few minutes on a wire rack before cutting into 8 individual slices.