Today is just not my day. It’s one of those full days when every earnest attempt at efficiency is slowed by unforeseen circumstances. Like, my dog ate my lunch. My sidebar does look right. And I need to hurry to the post office so I’m able to mail my entire life cost savings to the government. So that it goes.
If these scones look familiar, it is because they have been a riff on final fall’s pumpkin pecan scones. Those scones have quite a few fans and the banana variation turned out so well that I couldn’t keep it to myself. Frankly, we don’t think banana scones get a lot better than this.
Feel free to play with this recipe. I made solid coconut oil to my scones instead of butter, which means that these scones are vegan/dairy free. Bonus: it’s much easier to cut oil that is coconut the flour than butter. You could swap in other nuts or altogether skip the nuts. I think whole-spelled flour would have been a fine substitution for the complete wheat flour, too.
The scones are lightly sweet before topping because of the maple glaze. If you want to avoid processed sugar entirely, try topping the scones with pecan butter or another nut butter and a light drizzle of maple syrup or honey. Allow me to understand the way you like them!
Vegan Banana Nut Scones
Hearty banana pecan scones made with coconut oil and wheat flour that is whole.
1 glass pecans that are raw walnuts
2 cups white whole wheat flour or regular wheat flour that is whole
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon salt
? cup solid coconut oil or 5 tablespoons butter that is cold
¾ cup mashed ripe banana (about 2 medium bananas)
¼ cup milk of choice (almond milk, low milk that is fat etc.)
2 tablespoons maple honey or syrup
½ teaspoon vanilla extract
1 glass powdered sugar*
? teaspoon fine grain sea salt
1 tablespoon melted coconut oil or butter
½ teaspoon vanilla
¼ cup maple syrup, add more if needed
Preheat oven to 425 degrees Fahrenheit. Place the peanuts in a rimmed baking sheet lined with parchment paper. Toast the peanuts in the oven until fragrant, about 3 minutes. Chop the peanuts into very pieces that are fine.
In a medium mixing bowl, combine the flour, ¾ths of this chopped nuts, baking powder, cinnamon, ginger and sodium in a bowl and whisk together.
Make use of pastry cutter to slice the coconut oil or butter into the dry ingredients. Into the flour, if you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it.
In a liquid cup that is measuring measure ¾ cup mashed banana. Add milk until you have actually a total of 1 cup liquid. Pour into the maple syrup and vanilla extract, and mix well.
Pour the banana combination into the dry mixture and combine with a spoon that is big. At first, it’s going to seem like there clearly wasn’t sufficient liquid to wet the dough, but keep combining unless you have thoroughly incorporated the wet and dry ingredients. If you must, make use of your hands to knead the last of the flour into the dough.
On a surface that is flat just like a cutting board), form dough into a circle that’s about an inch deep all over. Work with a chef’s blade to cut the group into 8 even slices.
Split slices and place on the baking sheet covered with parchment paper. Bake for a quarter-hour to 17 or until lightly golden brown.
While the scones are cooking, whisk together the glaze ingredients in a little bowl until smooth and creamy. (If you’re using coconut oil and it solidifies on connection with cool syrup, gently warm the glaze into the microwave or regarding the stove, then mix again.) allow the scones cool for minutes that are few then drizzle the glaze generously over the scones. Whilst the glaze is wet, sprinkle it with the remaining chopped nuts.