At breakfast, brunch, or tea-time, we’re always happy to have a scone. And the banana bread scones have that sublime crumbly and buttery texture with just a hint of crunch at the corners to go with a steaming cuppa!
Prep Time15 minutesmins
Cook Time18 minutesmins
Total Time33 minutesmins
Servings: 8Scones
Calories:
Author: Natasha Minocha
Ingredients
1LargeBanana, mashed
1/3cupCoconut cream/ Regular cream You may need extra 1-2 tbsp of cream
1tspvanilla extract
1.5cupAll purpose flour
1/2cupQuinoa flourYou can replace this with any flour you like.
2tspbaking powder
1/4tspsaltUse salt if your butter is unsalted or if you're using coconut oil. Omit if using salted butter
1tspCinnamon
1/3cupCoconut sugarYou can use any sugar
1/2cupButter, chilled, cut into small cubesYou can also use chilled coconut oil.
1/4cupWalnuts, chopped
1/3cupChocolate chips/ chunks
1/2tbspCream/milk, for brushing on topOptional
1tspRaw sugar, for sprinkling on topOptional. You can use any sugar.
Instructions
Preheat your oven to 200 C. Line a baking tray with baking paper or Silpat.
In a small bowl, mix the mashed banana, vanilla extract, and cream well.
In a large bowl, sift the dry ingredients - all-purpose flour, quinoa flour, cinnamon powder, baking powder, and salt ( if using unsalted butter/coconut oil).
Stir in the coconut sugar.
Rub in the chilled cubed butter, using your fingertips or a pastry cutter, until the mixture forms large coarse crumbs.
Mix in the chopped walnuts and chocolate chips or chunks.
Pour over the banana mixture and mix with a fork until the dry ingredients are just moistened. If the mixture seems too dry, add in a bit more cream.
Turn the dough out on to a well-floured surface and press together gently till it forms a ball.
Press into a 9" circle and cut into 8 triangles. Gently place on the prepared tray. Brush lightly with coconut cream.
Bake for 18-20 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.