Whole grain Banana Chocolate-Chip Walnut Scones with maple glaze
Scones inspired by my love to banana bread
Course: Breakfast, scones
Keyword: banana, chocolate-chip, scones
2 1/2cupspelt flouror any whole grain flour
1/2 cupcoconut sugar
2/3cup cold buttercubed
1tbsppure vanilla extract
1/2cup chopped walnuts
Preheat the oven to 200°C and line baking pans with parchment paper
In a small bowl whisk together the egg, mashed bananas, buttermilk and vanilla extract.
In a large bowl whisk together the flour, coconut sugar, baking powder, baking soda, cinnamon, salt until combined. Add butter cubes, then rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife.
Add in the chopped walnuts & chocolate-chips and toss to evenly distribute.
Add the wet ingredients and gently with a spatula fold into the dry ingredients until a ragged dough forms. Do not overmix! You should still se some streaks of flour throughout.
Using an ice-cream scoop (size between 1/4-1/2 cup, depending on the size of the scones you want). Scoop the scones onto prepared baking sheet and then set the pans in the freezer to freeze for 30 minutes. This will help your scones to hold their shape while baking.
Once they are chilled, put 6 on each baking sheet, brush with melted butter and sprinkle with cinnamon sugar (mix brown sugar with cinnamon). Let them bake for 18-20 minutes, they should be slightly golden brown.
Once the scones have cooled, drizzle with the maple glaze (2-3 tbsp maple syrup, 1 1/2 cup icing sugar depends on consistency, whisk together until smooth)
Substitution for buttermilk, if you are like me and never have buttermilk at home: 1/2 cup buttermilk = 1 1/2 teaspoon vinegar + enough milk to fill to 1/2-cup line