Thursday, April 24, 2014

Banana Flax Scones

I absolutely adore scones. For as long as I can remember they've been one of my favorite indulgences. We have always been big tea drinkers in my family, and I cannot think of a more complimentary treat to eat with a cup of tea than a nice warm scone with lemon curd or jam. I lived in England for a few months for school during my college years, and there were eight girls living in my flat! I made scones once a week EVERY week we lived there. It was our special tradition and I will treasure those memories always. I haven't had scones for so very long, and I figured it was high time I figured out a way I could still enjoy this delightfully delicious treat.

Banana Flax Scones
  • 1/2 cup oat flour
  • 1/4 cup brown rice flour
  • 1/4 cup arrowroot/tapioca/cornstarch (non GMO)
  • 2 Tablespoons golden flax meal 
  • 1/4 teaspoon pink salt
  • 1/4 teaspoon baking soda
  • 1/4 cup Spectrum Organic Shortening
  • 1/4 cup almond or coconut milk
  • 1/2 teaspoon vanilla
  • 1 rip banana, mashed
  • 1/2-1 teaspoon cinnamon (optional)
  • 1 Tablespoon honey
  • 20 drops liquid stevia

1. Preheat oven to 350 degrees

2. In a medium bowl, mix oat flour, brown rice flour, starch of choice, golden flax meal, salt & baking soda. When flours are completely combined, cut in shortening and work it in with a fork until flour mix is coarse and crumbly. 

3. In another medium sized bowl mash your banana. Add the non dairy milk, cinnamon, vanilla, honey & stevia, mixing well. 

4. Add the dry ingredients to the wet, stirring well to combine. 

5. Using an ice cream scoop, scoop onto a cookie sheet lined with a silpat liner or parchment paper
Bake at 350 degrees for 17-20 minutes.

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