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 (dry mixture).

In a separate bowl, whisk together the coconut oil, coconut milk, pure maple syrup, and vanilla extract (wet mixture).

Keeping the mixer on medium speed, slowly pour in the wet mixture into the mixer. Increase the speed slightly and continue mixing until a ball of dough forms. Note: If dough is too dry, add a small tablespoon or two of additional coconut 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. Brush the triangles with melted coconut oil so that they’re lightly coated.

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.