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Prep time
20 minutes
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Cook time
15 minutes
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Makes
8 - 10
Author Notes
I made these one day when I needed to use up some extra ripe bananas and didn't want to go the usual banana bread route. The bananas keep the dough super moist. These are drop scones - the high moisture content makes them hard to form. You can use pre-packaged oat flour for the recipe or make your own by grinding rolled oats in a blender. You can easily make this recipe vegan by using non-dairy milk.
This recipe is loosely based on Cookie and Kate's Vegan Banana Nut Scones. https://cookieandkate.com... —Zoom
Ingredients
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1/2 cup
Dates, pitted and chopped finely
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1/2 cup
Toasted pecans, finely chopped
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1 cup
All-purpose flour
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1 cup
Oat flour
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1 tablespoon
Baking powder
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1 teaspoon
Cinnamon
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1/2 teaspoon
Salt
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2 tablespoons
Brown sugar, packed
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6 tablespoons
Coconut oil, solid
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2/3 cup
Very ripe bananas, mashed
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1/3 cup
Milk of choice
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1/2 teaspoon
Vanilla extract
Directions
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Preheat the oven to 425 degrees Fahrenheit.
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In a medium mixing bowl whisk the flours, baking powder, cinnamon, salt, and brown sugar. Add the dates and nuts and thoroughly combine.
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Use a pastry cutter or your fingers to cut the coconut oil into the dry ingredients. Add the banana, milk, and vanilla. Stir until just combined.
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Line a cookie sheet with parchment paper. Scoop the batter onto the cookie sheet, 1/2 cup at a time. The scones should be a half inch or so apart.
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Bake for 13-15 minutes, until browned. Cool scones on a wire rack.
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