Turn an overripe banana into gluten free scones
The inspiration for these particular scones came from a lonely over-ripe banana. I just have a thing about not throwing away bananas. When they start getting too ripe to eat I usually stick them in my freezer until I get enough to make a loaf of banana nut bread or some muffins.
But lately my hubby has been giving me grief about my, shall we call them, idiosyncrasies.
If you listen to him you would think I am a crazy jarred/bottled/frozen banana hoarder lady. So instead of risking a surprise visit from Peter Walsh I decided to just use the banana.
One lonely banana is not enough for bread or muffins and I wasn’t in a smoothie kind of mood, so scones it was.
Personally I think that banana was a lot happier being baked into these yummy scones than it would have been hanging out in the freezer. And I didn’t have to hear – for the thousandth time – about black bananas in the freezer!
2 cups brown rice flour
1 cup potato starch
3 tablespoons ground flax meal
1 tablespoon baking powder
½ teaspoon kosher or fine sea salt
5 tablespoons cold non-dairy butter
1 ripe banana, mashed
¼ cup peanut butter substitute
1 cup + 1 tablespoon coconut milk
1 tablespoon pure vanilla extract
1 teaspoon fresh lemon juice
¼ cup sugar
2 tablespoons peanut butter substitute
2 teaspoons pure vanilla extract
½ cup powdered sugar
2 to 3 tablespoons coconut milk
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a large mixing bowl, whisk together brown rice flour, potato starch, flax, baking powder and salt. Work the dairy-free butter into the mixture with your fingers until it resembles coarse crumbs with some larger pieces in it.
In another mixing bowl, whisk together banana, peanut butter substitute, 1 cup coconut milk, 1 tablespoon vanilla, lemon juice and sugar. Add to the flour mixture and fold together with a spatula.
Using an ice cream scoop or large spoon, drop 6 mounds of batter onto each of the prepared pans. Brush tops of scones with some coconut milk. Bake for 25 minutes or until golden brown.
Let cool on baking sheets for 5 minutes. Place a piece of parchment paper on a work surface and place a cooling rack on top. Let scones finish cooling on rack. Meanwhile, prepare the glaze.
In a small mixing bowl whisk together 2 tablespoons of peanut butter substitute, 2 teaspoons of vanilla and 2 tablespoons of coconut milk. If the peanut butter substitute does not blend easily, microwave for 10 to 15 seconds.
Add powdered sugar and whisk together with a fork until smooth. If glaze is too thick, add some more coconut milk, a few drops at a time.
Drizzle the glaze over the cooled scones.