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Scones, Salted Chocolate and Banana Buckwheat

Make Scones, Salted Chocolate and Banana Buckwheat at home with Banana Jam, Ripe Bananas, Coconut Sugar, Butter, and Vanilla Extract. Serves 12. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• Banana Jam
• 1 cup
• 1/2 cup
• 2 tbsp
• 2 tsp
• 1/2 tsp
• 1 1/4 cup
• 1 1/4 cup
• 1/2 cup
• 2 tsp
• 1/2 tsp
• 8 tbsp
• 1 1/4 cup
• 1/2 cup
• 1 tbsp
• 1/4 tsp

Method (preview)

1. 1

   These delicious scones are tender and delicious, as well as vegan.

2. 2

   PREP: 30 minutes

3. 3

   COOK: 35 to 40 minutes

4. 4

   PASSIVE: 10 minutes

5. 5

   Preheat oven to 350F.

6. 6

   Combine bananas, sugar and butter in a saucepan over medium heat.

7. 7

   Cook for 10 minutes, stirring occasionally.

8. 8

   The bananas will break down but some smaller chunks will remain.

9. 9

   Remove from heat and add vanilla and salt.

10. 10

    Stir and let cool.

11. 11

    In a bowl, whisk flours with sugar, baking powder and salt.

12. 12

    Add butter, tossing to coat.

13. 13

    Use a pastry cutter or hands to incorporate, until the mixture resembles coarse cornmeal.

14. 14

    Add coconut milk and combine until it just comes together - don't overwork the dough.

15. 15

    Divide into two equal pieces on a well-floured surface and roll into 1/2" thick rectangles.

16. 16

    Spread banana jam over one piece of dough and cover with remaining piece.

17. 17

    Cut into triangles.

18. 18

    Place scones on a parchment-lined baking sheet and bake for 35 to 40 minutes, until firm and slightly golden.

19. 19

    In a small bowl, whisk powdered sugar, cocoa powder, salt and water.

20. 20

    Drizzle over cooled scones and top with finishing salt and hazelnuts.

21. 21

    Meat; 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates.