Maple Pecan Cinnamon Scones
These whole grain, lightly sweetened Maple Pecan Cinnamon Scones are perfect for breakfast, snack, tea, dessert or anytime of day!
Servings: 8
Calories: 207kcal
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