Enjoy these fluffy morsels of gluten-free goodness, sweetened with bananas and maple syrup, with a bit of walnut crunch.
A great treat for a lazy weekend morning, imagine chowing down on some warm scones right out of the oven! Sounds pretty awesome to me! These scones have passed muster with my more discerning gluten-intolerant friends, proving that vegan gluten-free baking is actually possible.
Make sure the bananas you use are nice and ripe, with dark brown spots. The riper the bananas, the sweeter the scones will taste and easier it will be to mash them up! I was surprised to learn that as a banana ripens and darkens, the antioxidant levels actually increase!
When we buy bananas, we usually don’t eat them fast enough before they turn dark brown. If this is the case for you as well, don’t worry! Just throw those bananas in the freezer for when baking inspiration hits you (or smoothie inspiration).
Yields: 8 scones (or 16 mini scones)
- 3/4 cup raw walnuts
- 1 cup brown rice flour (plus up to 1/2 cup extra if needed) *
- 1 cup potato starch
- 1/3 cup almond meal
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/3 cup solid coconut oil or vegan butter (Earth Balance is our favourite)
- 3/4 cup mashed bananas (around 2 medium bananas)
- 1/4 cup unsweetened almond milk
- 2 tbsp maple syrup
- 1/2 tsp vanilla
- 3/4 cup icing sugar
- 1/4 cup maple syrup
- 1 tbsp melted coconut oil
- 1/2 tsp vanilla
*if you don’t need the scones to be gluten free, substitute 2 cups of whole wheat flour instead of rice flour, potato starch, and almond meal
1. Preheat oven to 425°F and place the walnuts on a baking sheet lined with parchment paper. Toast the nuts in the oven for 3 minutes. Chop the nuts into very fine pieces.
2. In a medium mixing bowl, combine the flours (rice flour, potato starch, and almond meal if making gluten-free). Add 3/4 cup of the chopped nuts, baking powder, cinnamon, ginger and salt in a bowl and whisk together.
3. Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, you can use a fork to achieve the same crumbly texture.
4. In a smaller bowl, measure 3/4 cup mashed banana. Add 1/4 cup almond milk, pour in the maple syrup and vanilla extract, and mix well.
5. Pour the banana mixture into the dry mixture and combine with a spatula. Keep mixing until you have thoroughly incorporated the wet and dry ingredients. Use your hands to knead the last of the flour into the dough. Add more rice flour if needed to form a smooth dough that doesn’t stick to your hands.
6. On a lightly-floured surface, form dough into a circle that’s about an inch thick. Cut the circle into 8 even slices, like cutting a pie.
7. Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 to 17 minutes or until light golden brown.
8. While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. If the glaze solidifies, gently warm the glaze in the microwave or on the stove, then mix again. Let the scones cool for a few minutes, then spread the glaze over the scones with a butter knife. While the glaze is still tacky, sprinkle it with the remaining 1/4 cup chopped walnuts. Once the scones have cooled the glaze will solidify as well.
Adapted from cookieandkate, check out the original recipe here: cookieandkate.com
Store for 2-3 days. Do not store in a airtight container, the glaze will absorb into the scones.
Nutrition facts from: CRON-O-Meter
Staruch, C. (2015) Do overripe bananas still have nutritional value. Retrieved from: livestrong.com