Vegan Banana Nut Scones
Ingredients
The scones
-
1
cup
raw pecans or walnuts
-
2
cups
white whole wheat flour or regular whole wheat flour
-
1
tablespoon
baking powder
-
1
teaspoon
cinnamon
-
½
teaspoon
ground ginger
-
½
teaspoon
salt
-
⅓
cup
solid coconut oil or 5 tablespoons cold butter
-
¾
cup
mashed ripe banana (about 2 medium bananas)
-
¼
cup
milk of choice (almond milk, low fat milk, etc.)
-
2
tablespoons
maple syrup or honey
-
½
teaspoon
vanilla extract
Maple glaze
-
1
cup
powdered sugar
-
⅛
teaspoon
fine grain sea salt
-
1
tablespoon
melted coconut oil or butter
-
½
teaspoon
vanilla
-
¼
cup
maple syrup, add more if needed
Instructions
- Preheat the oven to 425°F and toast the nuts for about 3 minutes until fragrant, then chop finely.
- In a bowl, whisk together the flour, ¾ of the chopped nuts, baking powder, cinnamon, ginger, and salt.
- Cut the coconut oil or butter into the dry ingredients using a pastry cutter or fork.
- In a measuring cup, combine the mashed banana with milk to make 1 cup of liquid, then add maple syrup and vanilla.
- Mix the wet ingredients into the dry ingredients until fully combined, kneading if necessary.
- Form the dough into a circle about an inch thick and cut into 8 slices.
- Place the slices on a baking sheet lined with parchment paper and bake for 15-17 minutes until golden brown.
- While baking, whisk together the glaze ingredients until smooth and creamy.
- Drizzle the glaze over the scones and sprinkle with remaining chopped nuts.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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