Vegan Banana Almond Scones

February 28, 2016


I'll be honest with you: I don't like baking. In fact, if there's anything in the kitchen I dislike the most, it's probably making cupcakes or desserts and sweet treats in general. But, I love to eat what I made, so I keep on baking things. Ya feel? So, when I saw this recipe for scones, I really wanted to give them a try and they looked super pretty, so I had to get baking.

The reason why I don't like baking, is because when something goes wrong (e.g. the dough is too sticky, too runny, too...) I always feel like giving up and I get angry at myself. That's when my lovely mum always comes to the rescue and she makes everything look okay again. So, that's also the story behind these scones, the dough was way too sticky although I already added heaps of flour to the mixture and when my mum helped me out, it looked totally fine. I swear, she's like a cooking God (she makes the most delicious food in the world and she still refuses to believe it, haha!) Anyway, let's get baking!



INGREDIENTS FOR THE SCONES

3/4 cup almonds
1 heaped tsp cinnamon
1/2 tsp speculoos spices (or more cinnamon)
2 cups buckwheat flour
3/4 tsp salt
2 tbsp coconut oil (solid)
3/4 cup mashed banana
1/4 cup almond milk
2 tablespoons maple syrup
1 tsp vanilla extract

INGREDIENTS FOR THE TOPPING
 
1/2 almond flour
1 tbsp coconut oil (melted)
1 tsp vanilla extract
2 tbsp maple syrup
1/4 cup almond milk

FOR THE SCONES

Start by preheating your oven to 200°C. 
Toast the almonds in a frying pan for about five minutes, until they smell amazing and look a little bit darker. Chop the nuts into tiny pieces and put them aside.
Mix together the dry ingredients (flour, 1/2 cup almonds, cinnamon, spices, salt), preferably using a wooden spoon, and use a fork to lightly mash the coconut oil. Add it to the dry mixture and make sure it doesn't stick together.
Mix the almond milk with the mashed banana, maple syrup and vanilla in a smaller bowl and add it to the dry mixture and mix it together with your wooden spoon.
Start kneading the dough with your hands and add more flour if it's too sticky. 
With your dough, form a circle on parchment paper and cut it into eight pieces. Spread the pieces over your paper and put the scones in the oven for 15 minutes until they're golden brown. 

FOR THE TOPPING

In a bowl, mix together the ingredients and add the topping to your scones when they've almost completely cooled down. Sprinkle the leftover chopped almonds over the scones and serve! (I prefer heating them up a tiny bit just before serving)

BON APPÉTIT!


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