Banana Scones

• servings: 8 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

3 1/2 cups Self-Rising Flour (+ 1/4 cup to work the dough)

1 1/3 cup Mashed Banana (a bit less than 3 large bananas)

2/3 cup Vanilla Yogurt (+ a bit more to brush on top of the scones)

1/2 cup Vegan Dark Chocolate Chips (or chopped pecans, walnuts)

1 teaspoon Cinnamon

1/4 cup Sugar

Directions

Preheat the oven to 390°F (200°C). Line a large baking sheet with parchment paper and slightly oil with cooking oil spray. Set aside.

In a large mixing bowl, add the banana and mash with a fork, or use the paddle attachment of a stand mixer.

Pack the mashed bananas in a measuring cup to measure 1 cup + 1/3 cup of mashed bananas.

Return the mashed banana to the mixing bowl, and add in yogurt and self-rising flour. If you pick some of the optional ingredients, add cinnamon and sugar now.

Stir with a spoon at first, then flour your hands to knead the dough - or use the stand mixer's paddle attachment. The dough is sticky and crumbly. You need to squeeze and knead to form a dough. The dough will be rough, imperfect, and not smooth, and that's normal.

If used, fold in chocolate chips or nuts now.

Clean your hands if they are too messy, and lightly oil your hands with olive oil to prevent the dough from sticking to your fingers. I also oil the cookie cutter so it doesn't stick to the dough when I cut the scones.

Srpinkle2 tablespoons of flour on the work surface, and place the dough on it, sprinkle a bit more flour on top and using your hands, or a roller pin, press and flatten into a 0.8-inch thickness (2cm).

Use the cookie cutter (5 cm) to press and cut out pieces of dough.

Place the cut-out scones on the prepared baking sheet, leaving a thumb space between each. They expand a bit in the oven, but mostly in height, not width.

Gather the pieces of leftover dough, press them together, and roll/flatten again to cut more scones out of it.

Use a pastry brush to brush the top of each scone with yogurt.

Bake the scones on the center rack of the oven for 15 to 17 minutes at 390°F (200°C) until the top is golden brown.

Cool down on a cooling rack.

Nutrition

• Serving Size: 1 scone
• Calories: 248.2 kcal
• Total Fat: 1.3 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 0.6 g
• Cholesterol: 1 mg
• Sodium: 14.9 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 2.3 g
• Total Sugars: 7.6 g
• Protein: 8 g