As fall comes around, I start craving baked goods for breakfast and at tea time. I’m not much of a baker, but in my previous life I could usually manage a decent scone. Today I felt like trying my hand at a GF/SF/Vegan adaptation, mostly because I had some bananas sitting around that were getting pretty soft. I’m pretty happy with how it came out. It takes about 10 minutes to prepare and 20 minutes bake time. Super easy, even if you hate baking! I hope you enjoy this – finally a decent scone for us!
2 Cups Pamela’s GF Biscuit and Scone Mix
1/4 Cup Raw Cane Sugar
3 TBS Baking Powder
1/2 Cup Earth Balance Organic Buttery Spread, chilled.
3/4 Cup SoDelicious (Regular Unsweetened) Coconut Milk
2 TSP Vanilla Extract
2 Ripe Bananas, Mashed
2/3 Bag of Dark Chocolate Chips
Preheat oven to 400 degrees. In large bowl, combine the scone mix, sugar, baking powder and salt. Cut in earth balance, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in the coconut milk by 1/4 cupfuls until dough is achieved, (dough will be soft and sticky). Mix in vanilla and chocolate chips, and then mix in bananas. On lightly floured surface, (use 2 TBSP of Pamelas mix), gently roll dough in flour to coat. Knead lightly. Roll or pat 1 inch thick and form 1″ rounds on a greased cookie sheet, (place about 1 inch apart). I like to sprinkle the tops with a little sugar. Bake 20 minutes. Makes about 10 large scones.
(3 of these were immediately devoured!)