Banana coconut walnut scones - tender and moist treat for breakfast or tea
Mary Bilyeu, Contributor
Well, the time had come!
Take one basic recipe for scones, mix in bananas at the prime of that 10-minute window between being ripe and being mush, and drizzle them with a sweet glaze. The end result? A tender, moist, perfect treat for breakfast, for an afternoon snack with iced tea, or at any time a craving strikes.
Banana Walnut Coconut Scones
2 cups unbleached flour
1/3 cup sugar
pinch of kosher salt
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
3/4 cup quick-cook oats
1/2 cup butter-flavor shortening, at room temperature
1 very soft banana
1/2 cup So Delicious coconut milk creamer
1 teaspoon cider vinegar
1/3 cup chopped walnuts
1/3 cup sweetened flake coconut
Preheat oven to 350 degrees. Grease a baking sheet.
In a large bowl, combine flour, sugar, salt, baking soda, baking powder, and oats. With a fork, mix in shortening until mixture is crumbly; then use the fork to mix in the banana until fully incorporated and mixture is crumbly. Combine the creamer and vinegar; pour into mixture along with the walnuts and coconut; stir until combined and dough starts to form a ball.
Place dough onto the prepared baking sheet and form into an 8" circle; score into 8 portions, then bake for 30-35 minutes until golden and set when center is lightly pressed. (Cover with foil if browning too quickly after about 20 minutes.) Carefully cut along the scoring lines, then let cool completely.
1/2 confectioners' sugar
2 tablespoons coconut milk
Stir together glaze ingredients until smooth. Drizzle over the scones, let glaze set, then cut apart and serve.
Makes 8 scones.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.