These are seriously the easiest and most amazing vegan scones I’ve ever made. The ingredients list is simple.
What You’ll Need
A baking pan covered in parchment paper
2 over-ripe bananas
3/4 cup non-dairy milk
1 tsp vanilla extract
3 c all-purpose flour
2 tbs baking powder
1/2 c granulated sugar
1/2 tsp salt
1/2 c refined coconut oil
1 c raspberries (fresh or frozen)
Turbinado sugar, for sprinkling the tops
Preheat the oven to 400 degrees.
Use a fork to mash the bananas to a pulp, with no large chunks. Add the milk and vanilla and stir in. Set aside.
In a separate bowl mix the flour and baking powder together, sifting it thoroughly. Then add the sugar and salt.
Add the coconut oil in small chunks. Using two kitchen knives cut into the mixture so that it begins to look like course crumbs. Add the banana mixture and lightly knead. Don’t over mix, the texture should be that of bread dough.
Now use a 1/2 c measuring cup to scoop the dough onto the parchment lined pan. Gently press the raspberries into the tops of the scones. Sprinkle with turbinado sugar.
Bake for 15-18 minutes, until golden brown. Let cool and enjoy!