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    Home » Recipes » All Plant Based Recipes

    Maple Pecan Cinnamon Scones

    Published: Jul 9, 2015 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    These Cinnamon Scones with pure maple syrup and pecans are healthy enough for breakfast, yet sweet enough for dessert!

    Maple Pecan Cinnamon Scones

    Gosh, I love cinnamon! I don’t think that’s much of a secret anymore. I put cinnamon in pretty much every sweet recipe I make and even some savory ones!

    I’ve been playing around with some scone recipes lately (strawberry, blueberry), but these Maple Pecan Cinnamon Scones are my favorite, so naturally they are the ones to make the blog!  

    They are made with healthy whole grain wheat flour, flaxmeal and pecans and lightly sweetened with pure maple syrup, making these dairy free and egg free scones the perfect breakfast, snack, dessert or anytime treat!

    Maple Pecan Cinnamon Scones

    Scones come in all shapes and sizes. And some have a yummy glaze on top. I was originally going to make a cinnamon cashew cream glaze, which I still think would be dynamite, but I got lazy and did a simple cinnamon sugar topping that I sprinkled on before baking. This makes for a wonderful sweet crunch when you take a bite!

    Maple Pecan Cinnamon Scones

    The centers of these cinnamon scones are dense, but soft with a nice texture thanks to the chopped pecans. I have to confess, I took the easy route. Scone dough is typically fragile and you have to be very careful not to overwork it. I made these a bit more cake-like.

    In fact, I didn’t even cut them into slices until after they baked, soooooo, technically maybe I should call this Maple Pecan Cinnamon Cake instead. The definition of a scone is a single-serving cake or quick bread and, in the end, that’s what we have, friends.

    I assure you can easily pick up these individual slices with your hand and eat them just like a scone. And scone sounds cuter than cake, no?

    Maple Pecan Cinnamon Scones

    And if you haven’t figured it out by now, I love a sweet drizzle of pure maple syrup just about as much as I love cinnamon. There’s only ¼ cup maple syrup in this entire recipe, so you don’t have to feel bad about adding that extra sweetness before eating if you desire.

    Maple Pecan Cinnamon Scones

    Sweet. Crunchy. Nutty. Fragrant. Warm. Wholesome. Delicious. You know you want some!

    Maple Pecan Cinnamon Scones
    Maple Pecan Cinnamon Scones

    More vegan cinnamon recipes

    • Cinnamon Chickpea Blondies
    • Vegan Cinnamon Cookies
    • Vegan Cinnamon Truffles
    • Apple Cinnamon Bread
    • Cinnamon Sugar Crunchy Chickpeas

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

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    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    one cinnamon scone on a plate

    Maple Pecan Cinnamon Scones

    These whole grain, lightly sweetened Maple Pecan Cinnamon Scones are perfect for breakfast, snack, tea, dessert or anytime of day!
    5 from 1 vote
    Print Rate
    Course: Breakfast and Brunch, Desserts & Sweet Treats
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 8
    Calories: 207kcal
    Author: Jenn Sebestyen

    Ingredients

    Scones

    • 2 cups whole wheat flour
    • 1 tablespoon arrowroot powder
    • 2 tablespoons flaxmeal
    • 1 tablespoon ground cinnamon
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup non-dairy milk
    • 1 tablespoon 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)

    Instructions

    • Preheat oven to 400°F.
    • Line a 9 inch round cake pan with parchment paper and set aside.
    • Make your cinnamon sugar topping: add 1 to 2 tablespoons 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 tablespoons of my mixture.
    • Bake for 13 to 15 minutes until a toothpick comes out clean.
    • Let cool for a few minutes on a wire rack before cutting into 8 individual slices.

    Nutrition

    Calories: 207kcal | Carbohydrates: 34g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 243mg | Potassium: 118mg | Fiber: 5g | Sugar: 9g | Vitamin A: 50IU | Calcium: 70mg | Iron: 1.6mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

     

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    Comments

    1. Chris says

      March 31, 2020 at 11:51 pm

      Jenn – I do not have arrowroot powder, however, I do have some cornstarch, can I use that or omit altogether?

      Reply
      • Jenn Sebestyen says

        April 02, 2020 at 1:43 am

        Cornstarch will work!

        Reply
    2. Ceara @ Ceara's Kitchen says

      December 19, 2015 at 2:38 pm

      I absolutely need to try these! I bet they smell amazing when they are baking too 🙂

      Reply
      • Jenn S. says

        December 20, 2015 at 8:35 am

        Oooh, yes, such yummy smells coming from the kitchen! Thanks, Ceara!

        Reply
    3. Cadry's Kitchen says

      December 17, 2015 at 10:01 am

      This sounds so perfect to go alongside a strong cup of coffee. And I’m all about cinnamon in desserts too. 🙂

      Reply
      • Jenn S. says

        December 17, 2015 at 12:05 pm

        Cadry, it’s perfect with strong coffee…I like mine black! And, yes, to all things cinnamon! Thanks!

        Reply
    4. Heather says

      July 15, 2015 at 7:31 pm

      These look amazing!! Healthy AND delicious!! I love that you are using arrowroot… great recipe!!

      Reply
      • Jenn S. says

        July 16, 2015 at 8:51 am

        Thanks, Heather!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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