I was always afraid to make scones because I heard they mainly consisted of butter and flour. And that made me think of Paul Deen, and that was enough to make me never even want to eat them. These ones are strictly banana based and are obviously buttah free since they’re vegan!
3 overripe bananas, mashed
1 cup chopped dates (about 6 ounces)
1 cup whole wheat pastry flour, plus 1 tbsp
1 cup unbleached white flour
1/2 cup applesauce
1/2 cup chopped cranberries
1/3 cup coconut milk
1 tbsp coconut oil
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
- Preheat oven to 350 degrees
- Toss chopped dates in 1 tbsp flour
- In a mixing bowl, whisk together coconut milk, bananas, coconut oil and applesauce
- Add in cranberries and stir again
- Sift together flours, baking powder, cinnamon, nutmeg and sea salt
- Slowly stir in dry ingredients into the wet, until fully mixed
- Fold in dates and stir some more
- Pour scone mix onto a greased baking sheet, using about 1/2 cup for each one, making sure to leave about 2 inches between each scone
- Bake at 350 degrees for about 30 minutes
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