12/07/2014

vegan banana nut scones with maple glaze

Yum

Do you ever eat something really good and think, "I wonder how this would come out vegan"? No? Just me? (Come on.) Well, seeing as our household is on a collective mission to, on one side, eat less dairy and, on another, avoid it altogether, this is a question I ask myself often. There are plenty of things that are vegan or gluten-free or both, namely baked-good type things, that don't really resemble the real deal in any way other than appearances. I'm looking at you gluten-free and vegan bagels. You imposters.



But me, I can always shrug it off and go satisfy my craving with the real thing. Not so for quite a few others. I'm guessing if you're alive in the world today, you know at least one person who's got a few food issues (and I'm talking about the ones they didn't choose), right? Right.

With scones, though, I have had a decent array of vegan options, mostly all from Whole Foods. So I knew it could be done. I also knew that if I wanted some inspiration for a scone in the vegan department, I should look no further than Cookie + Kate, from which this recipe was adapted.


For these scones, you will need:

1 cup of raw walnuts, toasted
2 cups of all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
5 tablespoons cold vegan margarine
3/4 cup mashed banana (about 2 medium bananas)
1/4 cup unsweetened almond milk
2 tablespoons maple syrup
1/2 teaspoon vanilla extract

For the maple glaze, you will need:

1 cup confectioner's sugar
1/8 teaspoon salt
1 tablespoon vegan margarine, melted
1 tablespoon unsweetened almond milk
1/2 teaspoon vanilla extract
1/4 cup maple syrup

Preheat your oven to 425 degrees. Lay your walnuts out in a single layer on a baking sheet and toast in the over for about 3-5 minutes. Remove from the oven, chop, then set aside. In the bowl of a food processor fitted with the S-blade, pulse together your flour, baking powder, cinnamon, ginger and salt. Add your margarine and pulse together for 10 seconds or with 10 individual pulses, to help break down the butter just enough but not too much.


Transfer your mixture to a large bowl. Fold 3/4 of your walnuts, now chopped, into the dry ingredients, then form a well in the center of your bowl. In a liquid measuring cup or small bowl, whisk together your mashed banana (the riper the better, for more flavor), almond milk, maple syrup and vanilla extract. Pour into the center of your well and fold together until just combined but not overmixed.

Turn out your dough on a well-floured surface and quickly pat into a circle that is about 1 to 1 1/2 inches thick. Using a pasty cutter, cut into eight even triangles and transfer to a parchment lined baking sheet. Transfer to the oven for about 16 minutes, rotating your pan halfway through.


As the scones bake, you can whisk together your glaze. Combine all ingredients in a small bowl and whisk until smooth. When the scones come out of the oven, let them cool for about 10 minutes before you use the glaze so that it doesn't melt right off. Top with the remaining walnuts and let cool for 5 minutes more or until the glaze is set up.


I don't know what to tell you except that first things first, you would never know these are vegan. They've got that richness that you expect from traditional scones, plus just enough sweetness from the combination of ripe banana and maple glaze. An overall win-win for a quiet Sunday morning.

Looking for some other scone recipes?