This is the only recipe you will ever need for scones. Make the dough and add in your favourite dried fruit and nuts to make this recipe truly your own. I bet you won't stop at just one.
This recipe is all about versatility. It's one really nutritious, naturally sweetened scone recipe that can make pretty much any flavour you're after. Get creative and add a unique twist to this recipe by adding in whatever dried fruit and nuts you have laying around your pantry.
These come together in no time. I normally whip up a double batch and pick a few different add-ins so that we never get bored. Freeze the extras and feel like a meal prepping professional.
Oh and I almost forgot to mention the BEST part! Rather than whipping up some refined sugar icing to drizzle on top, I've included the best almond butter drizzle that will make your tastebuds beg for more. This icing will compliment any flavour you're going for and will really bring out those tangy notes in the fruit. Try for yourself!
Check below the recipe to find out the different flavour combinations that will satisfy even the pickiest of eaters. Let us know if you tried any other unique flavours, we'd love to hear.
Makes 8 scones.
Preparation time: 20 minutes.
2 over ripe bananas
1/4 cup plant-based milk of choice
1/4 cup almond butter
1 cup rolled oats
1 1/2 cup oat flour
1 tsp baking soda
1 tsp ground cinnamon
1 cup dried fruit or seeds (optional)
• Preheat oven to 350 F. Prepare a cookie sheet by covering with parchment paper or a silicone baking sheet.
• In a large bowl, mash the bananas until smooth. Mix in the milk and almond butter until well combined.
• Add the oats, flour, cinnamon, baking soda and salt and stir until well incorporated.
*Note: you may need to add up to 1/2 cup of additional flour, depending on the size of your bananas. You need the batter to be very thick and not overly sticky.
• Mix in your dried fruit of choice. (Check out the variations I've created below for some inspiration)
• Grab dough with two hands and place onto prepared sheet in a giant ball. Flatten the ball down into a circle that is about 1 inch (3cm) thick.
• Using a large knife cut dough into 8 equal triangles. (I usually cut it in half, and then into quarters, and so on).
• Using a spatula, scoop up each scone and spread it out on the baking sheet. Leave a little bit of room between scones, but keep in mind that they won't grow much in size.
• Bake for 12-15 minutes or until golden brown on the edges.
• Remove from heat and let cool. If you plan on topping these scones with the almond butter drizzle, do that once they have cooled completely.
• Serve warm with fresh fruit and hot tea.
• Store in the fridge in an airtight container.
ALMOND BUTTER DRIZZLE:
Preparation Time: 2 minutes
2 tbsp almond butter
2 tbsp maple syrup
2 tbsp plant based milk
Pinch of salt
• In a small bowl mix together all ingredients until well combined. If you are looking for a thinner drizzle, add more milk as needed to reach desired consistency.
Seedy Berry Scones:
Try adding 3/4 cup fresh strawberries, raspberries or blue berries paired with 1/4 cup of pepita seeds.
Raisin Cinnamon Scones:
Raisins is the traditional scone add in. Toss in 1 cup of raisins.
Coconut Mango Scones:
If you want to get creative mix in 3/4 cup mango chunks and 1/4 cup coconut. This will be even better if you toast the coconut first.
Cranberry Orange Scones:
Replace 1/4 cup of milk with orange juice, add in 1 tbsp of orange zest and 1 cup of dried cranberries.
Peanut Butter Chocolate Chip Scones:
Replace the almond butter with natural peanut butter. Toss in 1 cup on vegan friendly chocolate chips.
Pumpkin Spice Scones:
Replace one banana with 1/3 cup of pumpkin puree. Add in 1/2 tsp of nutmeg and 1/4 tsp of ground cloves.