This is a hybrid between a cream and a traditional scone. They can be loosely formed into large mound and sliced into triangles like a traditional scone, or baked in a scone pan. Scones are one recipe where a solid fat is necessary, because the little bits of melting fat makes the baked scone light and fluffy and delicious.
Preheat oven to 425 deg F.
Whisk together 2+1/2 cups whole wheat flour, 1/2 cup maple sugar, 4 tsp. baking powder, 3/4 tsp. ground cinnamon, and 1/2 tsp. salt.
Using a pastry blender or two knives moving them in opposite directions, cut 3/4 cup non-dairy or dairy butter into the dry ingredients, until the butter is smaller than half of a shelled pea, like buttered crumbs.
Core and mince one small to medium apple. Toss it with the buttered dry ingredients.
Whisk 1 TB En-R-G egg replacer and 2 TB water (or whisk 1 egg). Whisk in 3 TB maple syrup and 2/3 cup cream or thick non-dairy milk. Add the liquid to the dry ingredients and stir until all is just wetted and incorporated.
Form your scones. Either turn the loose dough onto a cookie sheet as a large, low mound no more than 1.5 -2" high and pat it into a cohesive round, or spoon it into a scone pan.
Mix together 1/8 tsp. ground cinnamon & 1 tsp. maple sugar. Sprinkle over your scone dough.
Bake 15-18 minutes. Allow to rest 5 minutes before serving. If you made a large mound scone, cut it into wedges like a pizza after removing from oven, then allow to cool the 5 minutes minutes before separating the pieces. Enjoy!