Friday, April 29, 2011

Sweet Banana Muffin-Top Scones (vegan)

Good morning, lovely people! It seems appropriate to have a scone recipe today. I feel like I need to write in a British accent and be more prim and proper for this post (must be because the British TV anchors are rubbing off on me!) Ahhh, I did wake up early and watch the royal wedding. It isn't every day you can watch a 'commoner' become a princess. And, even if I wanted to watch something else on TV this morning, I don't know if I would have a choice with all the media coverage. But, it was a fun to watch. I guess I am a sucker for a fairytale love story. And Kate, ehhhemmm, Princess Catherine, is just stunning...
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)

add last:
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!


  1. We are certainly going to feel like royalty when we make these at our house and serve them at tea time.

  2. These scones look utterly delicious!! MMMMMMM,...Fit for a princess too!

  3. Could you substitute 1-1/4 c. of pumpkin puree or apple sauce, apple butter, or something like that instead of bananas? I can't have banana's anymore and I was wondering if that would work? Thanks!

  4. Ariana- good question... applesauce may be too watery for this recipe... I would go with either pumpkin or apple butter if I was going to try. If the batter seems too wet after adding the fruit then I would play with adding a touch more flour, or oats or quinoa flakes to make it thicker. The goal is having an almost biscuit like texture dough. Hope you try it out, and let me know what you make and how it goes. Much love!

  5. Ariana- also, you could use like 3/4 cup of pumpkin or apple butter to start out, so that there is less moisture to start out with...

  6. Help! I've been craving quiche, but every gf vegan recipe I've tried has yielded a glutinous crust and/or watery tofu filling.

  7. Hi Stephanie,

    These looks amazing! I've added this recipe to my Favorite Recipes post for this week. Enjoy! ~Aubree

  8. Lane- I am right there with you on trying to find a good quiche recipe.... i will do some experimenting and get back with you...:)

  9. Aubree- thanks for the link- you are a doll!

  10. Is there a way to print your recipes without getting the whole post? I'd love to try them but that's a lot of printing.

  11. Barb- I will work on getting a recipe-only print out option. In the meantime, you could just highlight and copy the recipe to a word doc and print to get a short version. I will work on the option though. Thanks so much for the comment!