We’ve all heard the saying: it’s what’s inside that counts. With this recipe, it really applies! Not only are these scones made with nutty buckwheat and whole wheat pastry flours, a unique homemade banana jam is spread between dough layers before baking. The result is soft, flavorful scones that make a delightful nibble for breakfast, tea time or dessert.
Vegan Chocolate-Banana Scones
- ½ cup Bob’s Red Mill Organic Coconut Sugar
- 2 Tbsp. dairy-free butter
- 2 tsp. vanilla extract
- ½ tsp. kosher salt
- 1 cup sliced ripe bananas
Preheat oven to 350 degrees F.
In saucepan over medium heat, cook bananas, sugar and butter for 10 minutes, stirring occasionally. Remove from heat; stir in vanilla and salt. Let cool. (Note: Bananas will break down, but some smaller chunks will remain.)
In bowl, whisk flours with sugar, baking powder and salt. Add butter, tossing to coat. Use pastry cutter or hands to incorporate until mixture resembles coarse cornmeal.
Stir in coconut milk until mixture just comes together. (Note: Do not overwork dough.)
On well-floured surface, divide into two equal pieces and roll into 1/2-inch thick rectangles. Spread banana jam over one piece of dough and cover with remaining piece. Cut into triangles and arrange on parchment-lined baking sheet.
Bake 35-40 minutes, until firm and slightly golden.
For glaze: In small bowl, whisk together powdered sugar, cocoa powder, salt and water. Drizzle over cooled scones and top with flaked salt and hazelnuts.