Preheat the oven to 400 degrees F.

Add the flour, baking powder, salt, cinnamon, and walnuts to a stand mixer fitted with the paddle attachment (or add to a mixing bowl). Mix on low just until combined.

Keeping the mixer on medium speed, add the cold butter one or two chunks at a time.

Slowly pour in the almond milk, followed by the pure maple syrup and vanilla extract. Increase the speed slightly and continue mixing until a ball of dough forms. Note: If dough is too dry, add a small amount of additional almond milk.

Take dough in your hands and form it into a ball, then place on a floured surface. Press on the dough, forming it into a disc about 3/4-inch thick. If the dough splits around the edges, or if any of the walnuts poke out, press the dough back together and push the walnuts in.

Cut disc into equal triangles and arrange on a lightly oiled baking sheet. Melt one to two tablespoons of butter in the microwave and lightly brush the triangles so that they're lightly coated in butter.

Bake on the center rack of the oven for 18 to 25 minutes, or until scones have browned around the edges. Remove from oven and allow scones to cool.

Spread maple cream on each scone, then top with chopped walnuts and a sprinkle of cinnamon. Serve with your favorite hot beverage.