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!