I made these over my rainy Southern California weekend. They were inspired by a recipe at my work, but I tweaked it a bit. I also brought them to the Team workout at the gym. What can I say? I’m a generous person who loves to share delicious items. Ok, that’s only half true. I also didn’t want to have 13 scones laying around my kitchen all weekend, begging to be eaten.
Maple Pecan Scones
3/4 c. coconut flour
1/4 c. almond flour
1/2 c. coconut oil, melted
1/2 c. maple syrup
3/4 c. chopped pecans
8 eggs
1 Tbsp. vanilla extract
1/2 tsp. salt
dash of cinnamon and nutmeg
Glaze
5 dates, soaked
3 Tbsp. coconut milk
1 Tbsp. water
1 tsp. vanilla extract
pinch of sea salt
- In a large bowl, blend together eggs, vanilla, and maple syrup.
- Slowly add oil while blending.
- Add flours, salt, and spices. Mix thoroughly. Let sit for 5 mins.
- Fold in pecans.
- Bake at 375 for 7-8 mins. Add glaze (see below). Bake additional 3-5 mins.
Glaze:
- Blend all ingredients in a high powered blender.
- Drizzle or dollop on scones halfway through their baking time.
The Clean Plate 