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Quick & Easy Vegan Banana Scones

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This is all about easy brunches of pancakes, french toast, breakfast bakes or some lightly golden Banana Scones.



While scones are most commonly cut into square portions from a shaped dough, I’ve gone with the classic damper shape of triangular portions cut from a flattened, round loaf.  I’ve made damper before (years ago – think Girl Guides and camping) and If I had a cast iron pot and a fireplace the recipe would probably have been called ‘Banana Damper’.



With coconut oil instead of butter, these still have a wonderful scone texture – crisp crust and a fluffy yet crumbly interior. There is the sweetness of banana with the slight hint of coconut and caramel from the coconut oil and sugar respectively. Being a warm day, my oil was liquid already so ‘cutting it in’ wasn’t an option, I mixed everything as I would a muffin batter. 

Everyone seems to have different definitions of what a scone’s texture should be, and I was pretty happy with my adaptation. For little effort, these golden scones make for a delicious breakfast, brunch or afternoon tea with your choice of cream, cashew or coconut cream, jam or delicious nut butters.

Quick & Easy Vegan Banana Scones Recipe 
Made with coconut oil and coconut sugar, these Vegan Banana Scones are flakey and cakey for the most delicious brunch ever.



Ingredients
  • 3 cups self-raising flour (see notes)
  • ½ cup coconut oil (see notes)
  • ½ cup coconut sugar (see notes)
  • 2 very ripe bananas, peeled and mashed
  • 1 tsp vanilla extract
  • 2 tbsp linseed meal
Instructions
  1. Preheat oven to 210C. Line a baking sheet with baking paper.
  2. Mix coconut oil, sugar, mashed bananas, vanilla and LSA in a large bowl. Sift 3 cups of flour into wet mix, stir well to combine. Use hands to incorporate all flour and form a ball of dough.
  3. Transfer dough onto baking sheet, flatten ball into a round disc and use sharp knife to cut into 6 or 8 portions. Bake for 15-20 minutes, or until pieces pull away from each other and top is slightly browned.
Notes
  • Gluten-free scones: Use gluten-free self-raising flour + 1 tsp xanthum gum. If adding oats, use uncontaminated brand.
  • Flour: Instead of self-raising flour, use plain, wholemeal or spelt flour and add 3 extra tsp of baking powder.
  • Coconut oil: Substitute with cold, chopped butter for an authentic scones recipe.
  • Coconut sugar: Substitute for any other unrefined sugar, e.g. sucanat, rapadura.


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