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
Cinnamon Sugar Topping:
  • equal parts ground cinnamon and sugar (use organic sugar to keep it vegan)


  1. Preheat oven to 400 degrees F.
  2. Line a 9 inch round cake pan with parchment paper and set aside.
  3. Make your cinnamon sugar topping: add 1-2 tbsp each of cinnamon and sugar and mix well. Set aside.
  4. In a medium bowl, whisk together the flour, arrowroot powder, flax meal, cinnamon, baking soda and salt.
  5. 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.
  6. Stir the wet ingredients into the dry until just combined. Stir in the chopped pecans.
  7. Spread the batter evenly into the parchment lined cake pan. Sprinkle with a little cinnamon sugar much as you like...I used about 2 tbsp of my mixture.
  8. Bake for 13-15 minutes until a toothpick comes out clean.
  9. Let cool for a few minutes on a wire rack before cutting into 8 individual slices.