Vegan Banana Scones
Author:Vegan Banana Scones with a delicious golden nubbly crust, soft insides, super yum banana bread taste, toasty nuts, and an over-the-top splatter of maple glaze!
Ingredients
- 2 medium bananas , they should be about 8 inches in length and once peeled the total of the 2 bananas should weigh 250g / 9 oz.
- ¼ cup (50 grams) cane or white granulated sugar
- ¼ cup (60 ml) canned coconut milk , light or full fat - plus some extra for brushing
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar , or lemon juice
- 2¾ cups (345 grams) all purpose flour , (plain flour in the UK)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- 4 teaspoons baking powder
- ¼ teaspoon baking soda , (bicarb in the UK)
- ⅓ cup + 1 tablespoon (80 grams) vegan butter
- 1 cup (100 grams) chopped walnuts , or pecans
The glaze
- 1 cup (100 grams) powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon canned coconut milk
- 1 tiny pinch fine sea salt
INSTRUCTIONS
- Line a large baking tray with parchment paper and set aside.
- Peel the bananas and put them in a medium-sized bowl. Mash with a fork until they become a smooth lump-free puree.
- Add the sugar, coconut milk, vanilla, and vinegar to the banana. Stir well to combine, then pop it in the fridge while you get on with the next step.
- To a large bowl add the flour, cinnamon, nutmeg, baking powder, and baking soda. Whisk together.
- Cut the butter into little pieces and drop them into the flour. Either cut into the flour with a pastry cutter, or rub in with your fingers. When finished the mixture should look like very coarse breadcrumbs.
- Add about ⅔ of the chopped nuts and stir to combine.
- Remove the wet ingredients from the fridge and pour into the flour mixture. Mix together with a dinner knife until everything is moistened and clumping together.
- Flour your work surface and your hands and turn out the very rough scone dough onto the floured surface. Sprinkle some flour on the top of the dough and mold it into a disc shape about 8 inches in diameter and 1 inch tall. Dust with a little more flour as needed and try not to overwork it. The key to good scones is keeping everything cold.
- With a large sharp knife or dough cutter, cut the disc into 8 wedges then transfer each wedge to the prepared baking tray. Brush generously with coconut milk, then put the whole tray carefully in the fridge for 15 minutes. This step is important so don't skip it.
- While they are chilling preheat your oven to 420°F (215 °C)
- Once the oven is at temperature remove the scones from the fridge and bake on the middle shelf for 18 to 20 minutes. They should be puffed up and lightly golden when done.
- Remove from the oven and leave to cool for a few minutes on the tray before transferring to a wire rack.
- To make the glaze add the powdered sugar to a small bowl. Gradually add the maple syrup stirring as you go to work out lumps. Then add the coconut milk gradually. It wont seem like enough liquid at first but it should come together into a nice, thick, dribbly glaze with a bit of stirring. If you prefer it thinner you can add a tiny bit more coconut milk but a thicker glaze coats the scones better.
- Drizzle the glaze over the scones. You can do this while still warm or let them cool completely before glazing. For a stickier effect do it while warm. If you want the glaze to set, wait until they are cold.
- Immediately sprinkle with the remaining chopped nuts so they stick in the glaze.
NOTES
Store leftover canned coconut milk in a sealed container in the fridge or freezer. Use it up in a smoothie, curry, soup or oatmeal.
Nutritional information is calculated with the optional glaze and extra nutty sprinkle.
NUTRITION
Serving: 1scones | Calories: 422kcal | Carbohydrates: 65g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Sodium: 305mg | Potassium: 426mg | Fiber: 3g | Sugar: 26g | Vitamin A: 409IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 3mg
