There's something about sitting down to a warm, freshly baked, homemade scone and a cup of rich dark coffee that I find completely comforting. This breakfast bread is usually hearty, slightly sweet and ever so satisfying. I don't normally buy this type of food in stores, or eat them in
restaurants, because of the quality of ingredients. More than likely restaurants and store bought baked goods of this nature are loaded with eggs, butter, dairy, and sugars, and even the plant-based kind can be filled with low quality sweeteners and poor ingredients. So if I'm going to indulge in this kind of treat, then I like to make them myself so I can control the ingredients and absolutely know what I am eating.
These scones are super delicious. They have the heaviness and consistency of a 'regular' scone, and they are super dense , moist, and flavorful. I chose not to make my batch gluten free but you certainly can by swapping out the flours (steps shown below). I promise you won't be disappointed when you make these beautiful scones. Perhaps consider making them for this upcoming weekend. ENJOY! xx
1 1/4C organic sprouted whole wheat flour (if you prefer, you can use a spelt flour to make gluten free)
1 1/4C organic all-purpose flour (use an all-purpose gluten free flour if you prefer)
1/4C ground flax seed
1tsp baking powder
1/2tsp baking soda
1/2tsp sea salt
1/2tsp cardamon OR Chinese Five Spice (optional)
2 ripe bananas (mashed)
1/2C pure maple syrup
1/4C scant organic virgin coconut oil (melted)
1tsp pure vanilla extract
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large bowl combine all dry ingredients. Whisk until thoroughly combined.
In a medium bowl combine all wet ingredients. Blend well.
Make a hole in the center of the dry ingredients. Pour the wet ingredients into the ‘well’ of the dry ingredients and mix until just combined. Do not over mix.
Drop by large spoonfuls (approx 1/2C each) onto the parchment lined baking sheet.
Place in the pre-heated oven for approximately 18-20min or until golden brown on top.
Take out of oven and let cool for 5min before placing scones on a wire cooling rack to cool completely.
NOTE: Makes approximately 8 large scones. Store in a tightly sealed glass container for freshness. Best if consumed within 2-3 days.
***If you like this recipe, or make these scones in the comfort of your own home, I would love to hear your thoughts. Please like, share, and/or comment below.
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