Begin by preheating your oven to 400°F.

Combine the whole white wheat flour, unbleached all-purpose flour, natural cane sugar, maple sugar, baking powder, and sea salt in a bowl, making sure to sift well.

Use a pastry cutter or two knives to cut the coconut oil into the dry ingredients until the mixture resembles coarse sand.

Gently fold in the chopped walnuts, then add the coconut milk and vanilla extract, mixing just until combined without overworking the dough.

On a floured surface, shape the dough into a round disk about one inch thick and cut it into eight wedges, similar to a pie.

Transfer the scones to a parchment-lined baking sheet and brush the tops with maple syrup.

Bake for 18 to 22 minutes, or until the edges have a slight golden hue.

Serve these delightful scones with your favorite coffee or alongside fresh fruit for a comforting breakfast.