Maple Spiced Scones
I can’t believe it’s been almost a week since the big 13.1 workout announcement. Sorry if some of you out there aren’t CrossFit goers. Just skip down because I’ll be talking a little CrossFit for a little bit. So, tomorrow night the next workout will be announced. Anyone feeling a little nervous about what the workout will be? I have to say I’m trying to not get stressed (I might be lying about that fact…maybe just a little). Ha! Any who, how did ya’ll do on 13.1? I asked a bunch of you for advise last Friday on my facebook page and it was great to hear the feedback. You guys rock! But you already knew that! I have to say I was happy with my 13.1 performance. I didn’t go crazy on the burpees right out of the gates and paced myself. I was able to complete the first set of 40 burpees and 30 snatches in 5:20. Even the next set of burpees went well but when I got to the 75 pound bar things slowed down a lot! You see, just the day before doing the workout I was able to beat my last snatch PR of 60 pounds by doing 75 pounds. Walking away from doing several reps at 75 I felt pretty good about doing 13.1. BUT once I was in the workout and after doing 70 burpees the snatches at 75 was hard! Many of my snatched didn’t look pretty but I was happy with my final score of 129. I failed on my second to last attempt so if I would have stuck that I would have gotten 130. oh well! Again, happy with that score. I do know what I need to work on though. In the end, I couldn’t have done the workout without my wonderful CrossFit family cheering me on. I love CrossFit but what I love the most is the people! Such a wonderful feeling to have people who workout at all different times of the day come together at one time to do a killer workout and everyone cheering each other on. Beautiful I tell you! So it’s now onto 13.2! Any predictions on the workout? I have heard talk that it’s going to be heavy….my worst nightmare! Whatever it may be I’m still excited! Ha, call me crazy!
Ok, now for some scones. I made these last week when we weren’t having the current sunny and 70 degree weather. In fact it was more along the lines of raining, gloomy, and a bit on the colder side. It was the kind of weather that made me crazy a cup of tea in the afternoon while I worked away on some things here. as much as the tea was delish it needed something to go along with it. Like these scones! Now folks these are Paleo scones so they aren’t like the ones you used to love pre-paleo. BUT they are pretty darn delicious in my humble opinion. The kiddos loved them and approved too so I would like to think that is a seal of approval too. They aren’t terribly sweet and they have the right amount of spice. They soften up a little next day so if you prefer a softer scone/biscuit hold out to enjoy until the next day.
Maple Spiced Scones
2 1/2 cups almond flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 tablespoon maple syrup
1/4 cup coconut oil, melted
Maple Cinnamon Glaze
1 tablespoon maple syrup
1/2 tablespoon coconut oil, melted
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl add almond flour, cinnamon, sea salt, and baking soda and whisk to combine. Then stir in maple syrup, eggs, and coconut oil to incorporate. The batter should form a dough once everything is incorporated.
Lay a piece of parchment paper down on a flat surface and sprinkle with a thin layer of additional almond flour. Shape dough with hands to make a ball. Place the ball of dough onto the parchment paper and with hands of a roller flatten dough out to a circle in even form about 1 to 2-inches in thickness. The thickness will be up to you and the thickness you prefer. I honestly think the thicker the better. You can then cut the dough into triangles OR you can cut out into 2-inch size circles using a biscuit cutter. I happen to like using the biscuit cutter because it makes these perfect for the two little people in my life and their little hands.
Place cut out scones (in shapes of choice) onto the prepared baking sheet.
To make glaze, add maple syrup, coconut oil, and cinnamon and stir to combine. Using a kitchen pastry brush, brush the tops of each scone with the maple cinnamon glaze. Don’t go crazy with the glaze, just a light coating will do the job. You may have some of the glaze leftover and that is fine. You can use whatever remains to brush the top of the scones after baking.
Bake for 10-12 minutes or until slightly golden. If you have any glaze leftover then brush the tops again right after removing from the oven.
Allow the scones to cool slightly and serve warm. These are great with a cup of tea.
I actually think these little scones taste better the following day, but again that’s just me.
Makes about 15 – 2-inch scones
Store scones in an airtight container for 3 to 4 days in a cool dry place. To keep longer, store in refrigerator. These can also be frozen and enjoyed later.
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