Vegan Banana Nut Scones Recipe

1. Preheat oven to 425 degrees F.

2. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper.

3. Toast the nuts in the oven until fragrant, for 3 minutes.

4. Chop the nuts into very fine pieces.

5. In a medium mixing bowl, combine the flour, ¾ of the chopped nuts, baking powder, cinnamon, ginger and salt in a bowl, then whisk together.

6. Using a pastry cutter or fork, cut the coconut oil or butter into the dry ingredients.

7. In a liquid measuring cup, measure ¾ cup mashed banana.

8. Add milk until to get a total of 1 cup liquid, then pour in the maple syrup and vanilla extract. Mix well.

9. Pour the banana mixture into the dry mixture then combine with a big spoon.

10. Mix until the wet and dry ingredients are evenly incorporated.

11. On a flat surface, form dough into a circle that’s 1 inch deep all around.

12. Use a chef’s knife to cut the circle into 8 even slices.

13. Separate slices, then place on the baking sheet covered with parchment paper.

14. Bake for 15 minutes to 17 or until lightly golden brown.

Maple Glaze:

1. Whisk together the powdered sugar, salt, coconut oil, vanilla, and maple syrup in a small bowl until smooth and creamy.

2. Let the scones cool for a few minutes, then drizzle the glaze generously over the scones.

3. Sprinkle the remaining chopped nuts, serve, and enjoy!