Maple Spiced Scones- Paleo

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Maple Spiced Scones
2½ cups almond flour
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground cloves
½ teaspoon sea salt
½ teaspoon baking soda
1 tablespoon maple syrup
2 eggs
¼ cup coconut oil, melted
Maple Cinnamon Glaze
1 tablespoon maple syrup
½ tablespoon coconut oil, melted
½ 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.
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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