Vegan Banana Nut Scones Recipe

Ingredients: Scones: – 1 cup raw pecans or walnut – 2 cups white whole wheat flour or regular whole wheat flour – 1 tablespoon baking powder – 1 teaspoon cinnamon – ½ teaspoon ground ginger – ½ teaspoon salt – ⅓ cup solid coconut oil or 5 tablespoons cold butter

– ¾ cup mashed ripe banana (about 2 medium bananas) – ¼ cup milk of choice (almond milk, low-fat milk, etc.) – 2 tablespoons maple syrup or honey – ½ teaspoon vanilla extract Maple Glaze: – 1 cup powdered sugar – ⅛ teaspoon fine grain sea salt – 1 tablespoon melted coconut oil or butter – ½ teaspoon vanilla – ¼ cup maple syrup, more if needed

Instructions: 1. Preheat oven to 425°F. Toast nuts on a baking sheet until fragrant, about 3 minutes. Chop nuts finely.

In a medium mixing bowl, whisk together flour, ¾ths of the chopped nuts, baking powder, cinnamon, ginger, and salt.

Use a pastry cutter to cut coconut oil or butter into the dry ingredients until crumbly. In a liquid measuring cup, combine mashed banana, milk, maple syrup, and vanilla extract.

Pour banana mixture into dry mixture and combine until dough forms. Use hands to knead if needed.

Form dough into a circle about an inch deep. Cut into 8 even slices. Place slices on a parchment-lined baking sheet. Bake for 15-17 minutes until golden brown.

Form dough into a circle about an inch deep. Cut into 8 even slices. While scones bake, whisk together glaze ingredients until smooth. Drizzle glaze over cooled scones and sprinkle with remaining chopped nuts.