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These Maple Pecan Cinnamon Scones have crunchy exteriors with moist, tender centers and are packed with delicious, sweet flavor. The maple glaze takes them over the top. They are incredibly easy to make, requiring just a few pantry ingredients, and are ready in less than 30 minutes! The perfect breakfast, brunch, or snack with a cup of coffee or tea.
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I call these cheater scones because the dough is so easy to work with! No need to cut in cold butter or allow time for the dough to chill. Simply mix in a bowl, shape, cut, and bake!
These lovely cinnamon scones are dairy-free, oil-free, egg-free, and vegan. They make the perfect breakfast, snack, dessert or anytime treat!
Ingredients you need
Ingredient notes and substitutions
Flour ~ All-purpose flour is a pantry staple and works perfectly here.
Sugar ~ I really love coconut sugar for this maple scone recipe. Coconut sugar has a similar flavor to brown sugar, but with hints of caramel. It helps to drive home that maple flavor. If you don’t have coconut sugar, you can sub light brown sugar instead. Granulated cane sugar would also work.
Maple syrup ~ Use 100% pure maple syrup, not pancake syrup.
Spices ~ Ground cinnamon is a warm, sweet spice that complements the maple flavor perfectly. A pinch of salt balances the flavors.
Milk ~ You need to use full fat canned coconut milk. It’s important to use this type of non-dairy milk. It provides the necessary fat in the recipe since we aren’t using butter or oil. Substituting any other milk will not result in the preferred scone texture.
Pecans ~ I like to add a few chopped pecans, not too many, for crunch and a nutty, buttery flavor. You can leave them out if you prefer. Or you can sub in chopped walnuts instead. I use just ¼ cup, but if you like more, you can add up to ½ cup of chopped nuts in total.
Extras ~ A dash of pure vanilla extra is always welcome in sweet baked goods. You can also add a splash of maple extract to really drive home the maple flavor, but this is optional as it’s not something I typically keep on hand.
Glaze ~ The maple glaze drizzled over the top is divine. All you need is powdered sugar, also known as confectioner’s sugar, and pure maple syrup. The glaze is optional, but highly recommended!
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Add the flour, sugar, baking powder, cinnamon, and salt to a large mixing bowl. Whisk well to combine. Add the chopped pecans and stir to evenly distribute.
- Step 2: Pour in the coconut milk, maple syrup, and vanilla and stir to combine. The dough should come together easily.
- Step 3: Turn the dough out onto a parchment lined baking sheet and shape it into a circle. Patg it down to about 1-inch high.
- Step 4: Cut the scone dough into 8 equal triangles.
- Step 5: Space out the slices on the baking sheet by an inch or two.
- Step 6: Bake for 15-18 minutes until browned on the edges and a toothpick inserted into the center comes out clean.
- Step 7: Allow the scones to cool before drizzling on the optional maple glaze. Sprinkle some extra chopped pecans over the glaze while it’s still wet.
Serving suggestions
A cup of hot coffee is just about the only accompaniment you need for one of these maple pecan cinnamon scones.
Of course, if you’re not into coffee, a cup of tea will work just as well. Or offer up a cup of almond milk or soy milk for the kids.
If you’re serving these vegan scones for breakfast or brunch, try serving them with a bowl of fresh fruit. Or try a side of smoky tempeh bacon for a sweet and savory combo.
Want a thicker icing? Try the vanilla icing from these Vegan Pumpkin Donuts or the maple frosting from these Vegan Pumpkin Cookies.
You could also ditch the glaze and slather the scones with jam, pumpkin butter, apple butter, nut butter, or a drizzle of pure maple syrup.
Storage and freezing
Scones are best when eaten fresh on the day you bake them. If you know you will be storing leftovers, wait to add the glaze until you are ready to serve.
Counter: Store these vegan cinnamon scones in an airtight container at room temperature for 1-2 days.
Fridge: To keep them longer, store them in an airtight container in the fridge for up to 5 days.
Freezer: You can also freeze these scones. Make sure they are completely cooled before transferring them to a freezer-safe container or plastic bag with pieces of parchment paper in between each one. They should keep well for up to 2 months.
Thaw: Thaw at room temperature for an hour or two or in the fridge overnight.
Reheat: Reheat leftover scones in a 325°F oven for 5 to 10 minutes until warmed through.
Pro tips and tricks
~ Measure the flour using the spoon-and-level method. Fluff up the flour using a spoon. Gently spoon it into a measuring cup until the cup overfills. Use the back of a knife to level off the top. Do not scoop the measuring cup directly into the flour and do not pack it down – you will end up with too much flour and your scones will come out dry.
~ Make sure your baking powder is fresh.
~ Use full fat canned coconut milk. This will provide the necessary fat and moisture to create the perfect scone texture. Do not substitute a different kind of milk.
~ The dough should come together easily into a ball, but it won’t be perfectly smooth like bread dough (see process photos in the post above). It should be soft, but not sticky. If it is sticky, make sure you have scraped the bottom and the sides of the bowl to fully incorporate all of the ingredients. If it is still sticky, add another 1 tablespoon of flour. On the other hand, if the dough is dry and crumbly, add more coconut milk 1 tablespoon at a time.
~ Allow the scones to cool before adding the optional maple glaze.
FAQs
Good scones typically have crunchy exteriors and tender middles. Even though these vegan maple pecan cinnamon scones aren’t traditional, they do have the same perfect crumb all the best scones have.
Even though the exteriors of scones are crunchy, they shouldn’t be dry. Make sure you use full fat coconut milk to add necessary fat and moisture to these vegan cinnamon scones.
I have only tested this scone recipe with all-purpose flour. You may be able to use a gluten-free flour blend meant to replace wheat flour at a 1:1 ratio, but I can’t guarantee the results.
More vegan cinnamon recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Maple Pecan Cinnamon Scones
Recommended Equipment
Ingredients
For the Scones
- 2 cups all-purpose flour
- ¼ cup coconut sugar
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup chopped raw pecans plus more for garnish, if desired
- ¾ cup full-fat canned coconut milk
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ½-1 teaspoon maple extract optional
For the Maple Glaze, optional
- ½ cup powdered sugar
- ¼ cup pure maple syrup
Instructions
For the Maple Pecan Cinnamon Scones
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, coconut sugar, baking powder, cinnamon, and salt. Add in the chopped pecans and stir to combine.
- Whisk together the coconut milk, maple syrup, vanilla, and maple extract, if using. Slowly pour this into the dry ingredients while stirring. Be sure to scrape the bottom of the bowl to ensure all ingredients are fully incorporated. Keep stirring just until the mixture comes together into a large dough ball.
- Turn the dough out onto the prepared baking sheet and shape into a circle about 1-inch high. Using a pastry cutter or sharp knife, cut the circle into six equal triangles. Spread the slices out on the baking sheet with a couple inches in between.
- Bake for 15 to 18 minutes minutes until a toothpick inserted in the center comes out clean.
- Transfer the scones to a cooling rack to cool completely before drizzling the maple glaze over the tops, if using.
For the Maple Glaze, optional
- Stir together the powdered sugar and maple syrup until smooth.
- Drizzle the glaze over the tops of the scones.
- Sprinkle some chopped pecans, if desired, over the glaze while it's still wet.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Jenn Sebestyen
I hope you love these scones as much as we do!