Do you have a Christmas Day breakfast tradition? Mine used to be homemade cinnamon rolls. The vegetarian kind with milk and eggs. The recipe came from my bff in Oregon, and was a family fave. Well, I have been trying to find a new breakfast tradition. I decided to try Vegan Banana Bread Scones.
Last years breakfast was my Vegan Walnut Streusel Bread and it turned out fine, even though it had a rising problem. This year I of course was going to bake something, and decided to try scones. I have never made a scone, nor really cared for them. They are a little to dry for me, but with them being banana bread flavored I knew I would like them.
For some reason I have been collecting bananas, given to me by other people or picked up at gas stations and never eaten. I keep them in the fridge because I have bug problems in my apartment, so they go brown fast. Well, being super lazy, I just toss them in the freezer (still in their skin). Time to clear out the frozen bananas! Scones is the perfect way to use some of them up. Banana ice cream was the other!
Scones are just as easy as biscotti! Wow. All you do is pour all dry ingredients into a larger bowl and mix. Add butter, sliced into chunks, and use your hands to squish it into the dry ingredients. That part was fun 🙂 Then add the defrosted banana, almond milk and vanilla. Mix well. Pour the dough onto either a parchment covered or non-stick sprayed baking sheet and form into a round. Top with chopped walnuts and a dusting of cinnamon. Slice into 8ths and spread apart. Bake at 425 for 15 minutes.
Recipe is adapted from Cookie and Kate‘s Vegan Pumpkin Pecan Scones
2 C Gold Medal Unbleached All-Purpose Flour
1 Tbsp Baking Powder
1 Tbsp Cinnamon
2/3 C No-Calorie Sweetener
5 Tbsp Earth Balance Butter Sticks, chopped
3 Defrosted Bananas
1/4 C Silk Light Almond Milk
1 Tbsp Vanilla Extract
1 C Fishers Walnuts, chopped
Dusting of Cinnamon
1. Set oven to 425 degrees.
2. Spray baking sheet with non-stick spray or lay parchment paper.
3. In large bowl add flour, baking powder, cinnamon and sugar. Combine well.
4. Slice butter into small pieces and drop into bowl. Using hands squish butter into mixture until all butter is combined.
5. Add banana, almond milk and vanilla. Mix well.
6. Pour batter onto baking sheet and form into round.
7. Chop walnuts then pour over dough and press in. Dust cinnamon over walnuts.
8. Slice dough into 8ths then carefully separate.
9. Bake for 15 minutes.
10. Let cool and enjoy!
Total Fat: 16g
Total Carbs: 37g