I love scones. There is nothing quite like a scone on a cool, stormy morning. To sit and sip tea, while eating a flaky, slightly-sweet pastry is a little blissful.
I made my first batch of vegan scones about a week ago, based on a mostly-healthy blackberry scone recipe I enjoyed awhile back. They didn't turn out great. It was probably because I wanted to experiment with not using an egg replacer (EnerG), and so replaced my eggs with applesauce and almond yogurt. The scones were too moist, and the texture was all wrong. We still ate them, of course, but it wasn't a success. I will probably try again with EnerG (sigh), who knows.
When I woke up this morning, it seemed like a good time to try again. Ian was sleeping in, so I put Felicity in the kitchen with me (to play in a box, I'm not going to lie), and got to work. I'm pretty proud of what I came up with.
Coconut Banana Scones
These scones have a nice texture with small pieces of coconut throughout. If you would like a more consistent texture, you could mix the dry ingredients in a food processor, and process in the coconut oil, and the banana mixture. You would just need to be very careful to not overmix.
1 cup whole wheat pastry flour
1 cup unbleached all-purpose flour
1/2 tsp salt
2 tsp baking powder
3/4 cup coconut flakes (unsweetened)
1/4 cup sucanat (can be eliminated if you prefer more of lightly sweetened scone)
1/4 cup coconut oil, in solid form
2 very ripe bananas, mashed
1/2 cup coconut milk
Heat oven to 375F. Line baking sheet with parchment paper
Combine the flours, salt, baking powder, coconut flakes, and sugar (if using). Stir in coconut oil until mixture forms into small crumbs.
Whisk the mashed bananas and coconut milk until well blended. It is okay if your mixture has some banana chunks. Pour this into the dry mix, stirring until just blended.
Drop dough onto well-floured surface and shape into a disk about 1 inch high, 9 inches round. Slice into triangles (batter will be very loose, so this may be a little difficult), and slide them carefully onto your prepared pan.
Alternatively, you could just drop the dough onto your prepared sheet, I imagine about 1/3 cup of batter would be about right (?).
Bake for 15-18 minutes, until golden brown. Enjoy!