cinnamon_scones2

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

2 eggs

1/4 cup coconut oil, melted

Maple Cinnamon Glaze

1 tablespoon maple syrup

1/2 tablespoon coconut oil, melted

1/2 teaspoon ground cinnamon

cinnamon_scones

Instructions:

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.

cinnamon_scones4

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.

Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Multiply Delicious will receive a small commission.  This helps in covering the costs to keep the site up and running.  I appreciate your support!! 

 

 

Tagged with →  
divider

10 Responses to Maple Spiced Scones

  1. Sandra says:

    Good for you on the 13.1. I had to pass due to stitches in my leg, but can’t say I was too bummed about it. :) Not looking forward to this Friday.

    This recipe looks awesome. Can’t wait to try it.

  2. Melody says:

    I hear you on the 75! I tried it the day before and was able to get it up without too much trouble, but after doing all that work in the actual 13.1, I struggled! I only got six in about ten minutes, but my goal had been 1, so I was happy. Such an AMAZING feeling having all those people come together for one purpose. So much fun!

    Oh, and these scones look yummy. :)

  3. Wendy says:

    I just made these… oh, so yummy!! Thanks for the recipe :)

  4. Annie says:

    As for your open, good on you!.. but those scones look amazing.. can’t wait to try them!

  5. Mmmm… I’m gluten free by necessity, and my fiancee follows a mostly gluten-free diet out of support. This is something I KNOW he’ll love. Can’t wait to make these for a Saturday morning brunch!

  6. Liz N. says:

    I am totally making these scones over the weekend. I have all the ingredients! I must say that no one should bake/use anything but Grade B maple syrup. People mistakenly think that Grade B is an inferior grade but it’s the more flavorful. Grade A lacks the depth that Grade B has. I didn’t officially sign up for the Open this year but I did do 13.1. That was a gasser, but the key for me was to keep moving. 13.2 should a nice fast one!

  7. Rachel says:

    Wow! I am impressed with your 13.1. I chickened out on the open mainly due to my low weight loads. My max snatch is 65 pounds. I am dying to know how you were able to go up so much and do 29 reps!

  8. MDelicious says:

    Hi Rachel!
    Thanks so much on 13.1! And I really wish I knew how I was able to get 29 snatches at 75 pounds. I think it was adrenaline and the amazing people cheering me on that got me there. It really is a blur. 13.2 is going to be tough too. I practiced today and wow! It’s going to be tiring even at just 10 minutes long. :)

  9. MDelicious says:

    Hi Liz,
    Thank you about Grade B maple syrup. Good advise and its actually something I stress in my new cookbook coming out in October. :)

    Good for you for doing 13.1! It was the gasser. 13.2 will be fast but still hard. I’m tackling it tomorrow morning. Should be interesting!

  10. Deborah says:

    Just fell back onto the paleo wagon – was really in search of carbs this morning. These yummy scones did the trick to keep me on the straight and narrow moving toward perfect health. Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>