Incredibly moist scones with caramelized bananas. Vegan and gluten-free on request. Fluffy, nutty with a sweet frosting of powdered sugar and maple syrup. Ideal as breakfast or for a vegan coffee party.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 8Piece
Calories 290kcal
Ingredients
FOR THE CARAMELIZED BANANAS:
2Pieceripe bananascut into pieces, note: the bananas should be really ripe, otherwise they do not have enough sweetness
Preheat the oven to 200 degrees and line a baking sheet with a permanent baking mat or baking paper.
FOR THE CARAMELLIZED BANANES, heat a pan, add 2 tablespoons coconut milk, coconut blossom sugar and cinnamon and stir to caramelize. This step takes about 5 minutes, see video.
30 g Coconut blossom sugar, 30 ml Coconut milk, ½ tbspn Cinnamon
First mix the dry ingredients, for this add spelt flour, raw cane sugar, baking powder, baking soda, vanilla, cinnamon and salt in a large baking bowl and mix with a whisk.
1/2 tbspn Baking soda, 55 g Raw cane sugar, 250 g cups fine spelt flour, 1 tbspn Baking powder, ¼ tbspn Bourbon vanilla, ¼ tbspn Sea salt, ½ tbspn Cinnamon
Add caramelized bananas, coconut milk, nut puree, apple cider vinegar and walnuts and mix loosely with the help of a fork.
2 Piece ripe bananas, 150 ml Coconut milk or other unsweetened plant milk, 30 g Nut puree, 50 g Walnuts, 7,5 ml Apple cider vinegar
Depending on the consistency of the dough, add more flour (if too wet) or more vegetable milk (if too dry) and continue mixing and kneading until a compact dough is formed.
Place directly on the prepared baking sheet and shape into a round disc 2-3cm thick. Cut once into 4 even pieces and then cut in half again to make 8 even, triangular scones.
Do not pull apart further, the scones are easy to break apart after baking.
Put in the oven and bake for 17-20 minutes. The scones should be nicely risen and golden brown around the edges.
In the meantime, prepare the FROSTING. To do this, put powdered sugar, plant milk and maple syrup in a small bowl and stir until everything is well combined. Start with LESS liquid or the frosting will quickly become too thin.
55 g Raw cane sugar, 30 g Organic powdered sugar, 1 tbspn maple syrup, 2 tbspn Coconut milk or another vegetable milk
Remove from the oven and allow to cool completely.
Break apart, top with frosting and decorate with chopped walnuts. enjoy!
OPTIONAL: chopped walnuts for decoration
Store remainder in an airtight box at room temperature for up to one week. Can be kept frozen (without frosting) for up to one month.
IMPORTANT: Be sure to cover scones or store in an airtight box, otherwise they can dry out quickly.