Today is simply not my day. It’s one of those occasions when each sincere endeavor at efficiency is eased back by unanticipated conditions. Like, my canine had my lunch. My sidebar doesn’t look right. Also, I want to rush to the mailing station so I can mail my life reserve funds to Uncle Sam. So it goes.
In the event that these scones look natural, this is on the grounds that they are a riff on the previous fall’s pumpkin walnut scones. Those scones have many fans and the banana form turned out so well that I was unable to remain quiet about it. In all honesty, I don’t think banana scones beat this.
Go ahead and play with this recipe. I made my scones with strong coconut oil rather than spread, and that implies that these scones are vegetarian/dairy free. Reward: it’s a lot simpler to cut coconut oil into the flour than spread. You could trade in different nuts or skirt the nuts out and out. I think entire spelt flour would be a fine replacement for the entire wheat flour, as well.
The scones are delicately sweet prior to garnish with the maple coat. If you have any desire to stay away from handled sugar out and out, take a stab at fixing the scones with walnut spread or another nut margarine and a light sprinkle of maple syrup or honey. Tell me how you like them
INGREDIENTS
Scones
- 1 cup raw pecans or walnuts
- 2 cups white whole wheat flour or regular whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ⅓ cup solid coconut oil or 5 tablespoons cold butter
- ¾ cup mashed ripe banana (about 2 medium bananas)
- ¼ cup milk of choice (almond milk, low fat milk, etc.)
- 2 tablespoons maple syrup or honey
- ½ teaspoon vanilla extract
Maple glaze
- 1 cup powdered sugar*
- ⅛ teaspoon fine grain sea salt
- 1 tablespoon melted coconut oil or butter
- ½ teaspoon vanilla
- ¼ cup maple syrup, add more if needed
INSTRUCTIONS
- Preheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.
- In a medium mixing bowl, combine the flour, ¾ths of the chopped nuts, baking powder, cinnamon, ginger and salt in a bowl and whisk together.
- Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. 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 into the flour.
- In a liquid measuring cup, measure ¾ cup mashed banana. Add milk until you have a total of 1 cup liquid. Pour in the maple syrup and vanilla extract, and mix well.
- Pour the banana mixture into the dry mixture and combine with a big spoon. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.
- On a flat surface (like a cutting board), form dough into a circle that’s about an inch deep all around. Use a chef’s knife to cut the circle into 8 even slices.
- Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 minutes to 17 or until lightly golden brown.
- While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. (If you’re using coconut oil and it solidifies on contact with cold syrup, gently warm the glaze in the microwave or on the stove, then mix again.) Let the scones cool for a few minutes, then drizzle the glaze generously over the scones. While the glaze is wet, sprinkle it with the remaining chopped nuts.
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