Vegan Cinnamon Pecan Scones


Ingredients for the Scones:

1/2 cup of unsweetened dairy free milk of choice + 1/2 Tbs of ACV or lemon juice (mix together and allow to sit for 5 minutes to make dairy free buttermilk)

2 cups of King Arthur 100% white whole wheat flour

1 1/2 tsp of baking powder

3/4 tsp baking soda

1/2 tsp sea salt

1/2 tsp cinnamon 

1/4 cup of coconut oil cold 

1 tsp pure vanilla extract

2 Tbs of pure maple syrup

1 cup of pecans chopped / crushed

Ingredients for the Cinnamon Sugar Glaze:

1 Tbs of Madhava coconut sugar

1 tsp cinnamon

1/4 tsp sea salt

2-4 Tbs of pure maple syrup



Preheat oven to 375 degrees F and line a baking sheet with parchment paper. In a large mixing bowl add flour, baking powder, baking soda and sea salt and whisk together. Add in coconut oil and mix until dough is crumbly. Add in chopped pecans and stir. Make a well in the center of the dough and add in "buttermilk", maple syrup and vanilla extract. Once the dough formed place on parchment paper and shape in to a flat circle about 1/2 - 1 inch thick. Cut dough into 8 equal pieces and separate. Mix together all ingredients for the cinnamon sugar glaze. Brush the glaze on each scone. Bake for 20-25 minutes. Serve warm with a cup of hot coffee and a cozy spot on the couch. 


Screen Shot 2018-08-20 at 1.35.59 PM.png


All text & images © Copyright Kaili Mills for Measure Me Whole.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Measure Me Whole with a link back.