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
- Preheat oven to 210C. Line a baking sheet with baking paper.
- 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.
- 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.
- 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.
Recipe Adapted : Quick & Easy Vegan Banana Scones @ omnomally
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