Maple Pecan Scones

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.

This one got a bit more "frosting" than "glaze"

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

  1. In a large bowl, blend together eggs, vanilla, and maple syrup.
  2. Slowly add oil while blending.
  3. Add flours, salt, and spices. Mix thoroughly. Let sit for 5 mins.
  4. Fold in pecans.
  5. Bake at 375 for 7-8 mins. Add glaze (see below). Bake additional 3-5 mins.

Glaze:

  1. Blend all ingredients in a high powered blender.
  2. Drizzle or dollop on scones halfway through their baking time.

The whole scone family, waiting to be eaten by hungry CrossFit beasts

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