Maple Pecan Cinnamon Scones
These whole grain, lightly sweetened Maple Pecan Cinnamon Scones are perfect for breakfast, snack, tea, dessert or anytime of day!
Cinnamon Sugar Topping
- equal parts ground cinnamon and sugar (use organic sugar to keep it vegan)
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.
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