I first made these scones a few months ago trying to make cupcakes, they are so easy to make but so delicious. It takes a few minutes to throw together the ingredients and then all you need to do is bake them. It is really sweet, it has a lovely flavour to dates and the smell of the vanilla… In 15 minutes they were gone… So good! It works great as breakfast, snack or desert. I enjoy them with hazelnut butter on top or with chia jam.
3 Ripe Bananas
1 cup ground almonds
1 cup buckwheat flour (or flour of your choice)
1/2 cup dates
a pinch of pink Himalaya salt
1/3 cup raw coconut oil
1 tablespoon of cinnamon
1/2 vanilla pot
1/2 cup blueberries
1/2 cup flaked almonds
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serving Size: 12 scones
In a large mixing bowl, mix together the ground almonds, buckwheat flour, cinnamon and a pinch of salt. Now add the blueberries carefully and give it another mix.
2Turn your oven on to 180°C and measure out the 1/3 cup of coconut oil. I usually boil water and I place it in a cup and then inside the cup I will place the jar with the coconut oil, so it is easy and clean to make it liquid.
3Mash the 3 bananas until they are smooth and then mash the dates too until a thick paste forms.
4In a small mixing bowl, mix the mashed bananas, the dates and the coconut oil together and add the vanilla extract.
5Mix the wet mixture with the dry one.
6Evenly distribute the mixture into cupcake tins and sprinkle with flaked almonds and with banana slides.
7Bake for 35 minutes, then poke a knife through the centre of one of the scones and remove it. If it is clean, the banana scones are ready.