Having long loved the vegan scones from Whole Foods, I looked around to find an approximation (WF won't share the recipe). I found this on Eating Consciously and have adapted it slightly, most notably to include oats. You can sub pecans for the walnuts if they're more your speed. If you want to use all maple syrup or all agave, that's cool too.

Mrs. Larkin, a foodie friend, is one hell of a baker. Also known as the Scone Lady of Pound Ridge, I think this recipe is one of her best. These scones are lighter than air, and every bite sings. They're also simple to make and easily adapted to alternate flavor profiles.

These are an absolutely delicious whole-grain breakfast treat. The scent of cardamom infuses every bite and pairs beautifully with both the spelt flour and cherries.