Vegan Banana Nut Scones

Vegan Banana Nut Scones 

Yield: 12 scones

Download a printable version of the recipe here.

350g Quanah WW

90g brown sugar

5g cinnamon

6g salt

3g ginger

Pinch cardamom

14g baking powder

2g baking soda

10g apple cider vinegar

12g vanilla extract

4 very ripe bananas

115g full fat coconut milk (see note below)

Chopped walnuts (optional)

 Baking instructions:

In a large mixing bowl, combine all of the dry ingredients except the brown sugar and whisk together. Take your bananas and mash with a fork until smooth. Add your apple cider vinegar, vanilla, brown sugar and coconut milk to your banana mash and whisk together. Add your wet ingredients to your dry, and fold with a spatula until evenly incorporated. It will look dry at first, but it will all come together. Allow the dough to “rest” for 15min at room temp. Fold in whatever additions you like such as nuts, dried fruits, chocolate etc.

With a large cookie scoop, scoop the scone dough on a parchment lined baking sheet. Brush the tops with coconut milk. Sprinkle the tops with turbinado sugar and bake at 350F for about 20min depending on your oven.

Note* Full fat coconut milk will have separated in the can. Simply take a fork and stir the milk in a separate bowl so the fat bits incorporate. Place in your microwave for about 30 secs until the fat bits have melted into the milk. This will allow the fat to emulsify back into the liquid.