A beautiful wedding... so simple and magical. Reminds me of my own almost 6 years ago... and I swear Kate stole my wedding dress :) OK, mine was not as royally elegant, but I do love the 1950's retro vintage elegant style that it was. Such simple grace and beauty. I must mark this day with a yummy scone with simple sweetness and perfectly moist texture. Yes, I know the Brits make their scones dry and crusty, but today, this gluten-free scone will have a nice touch of sweet moisture.
Sweet Banana Muffin-Top Scone Recipe (gluten-free, vegan)
1 cup of millet flour
1/2 cup of sweet sorghum flour
1/2 cup of tapioca flour
2 ts. of baking powder
1/2 ts. of sea salt
1 ts. of ground ginger
1 ts. of ground cinnamon
2 TB of ground flaxmeal
3 TB of coconut palm sugar
5 TB of solid Organic Palm Oil Shortening (or room temperature extra virgin coconut oil is a good substitute)
1 1/4 cup of mashed ripe banana puree
2-3 TB of non-dairy milk (I used So Delicious Vanilla Coconut milk)
1/2 cup of raisins, or vegan chocolate chips, or both :)
Mix all of the dry ingredients together first in a large mixing bowl, then fold in the palm shortening and get pea-like flour crumbles. Then add the moisture of the banana puree and non-dairy milk. Add 2 TB of milk first and add another if you need more liquid in the batter. Then add raisins as a last touch, or if you are in the mood for chocolate, add some vegan chocolate chips as a nice touch. Or both, why not?! :)
Mix well and you will get a biscuit-cookie-like batter mix. Then on a parchment papered cookie baking sheet drop circle-like scones (drop-scones technique) on the baking sheet. This recipe could make 6 large scones, or 12 smaller scones. The large scone is about 1/3 cup of the batter, and the smaller scone is half of that amount. They spread just a touch on the sheet when baking so do not place them too close together.
Bake at 350 degrees for 25-30 minutes. Until they are gold brown and smell delicious!
After pulling from the oven, let scones sit for 5 minutes to cool, and then serve and enjoy with your favorite cup of tea!
Yes, you must drink tea with these :)
If you want to save the leftovers, I suggest you keep in an airtight container for 2-3 days on the counter, and if you want to freeze then make sure they are wrapped well and put in the freezer right away after cooling.
I hope you enjoy, and have a fabulous weekend friends. Cherrio!