These simple vegan scones are more moist than traditional ones, and come with the added bonus of tasting like a scrumptious banana bread hybrid. They go well with jam or your choice of vegan cheese, but are perfectly delish just on their own. Best eaten on the day they were baked!
Vegan banana current scones recipe:
What you’ll need:
- 2 over-ripe bananas
- 3/4 cup non-dairy milk
- 1 teaspoon vanilla essence
- 3 cups all-purpose flour
- 2 Tbsp baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup chilled coconut oil.
- 1/2 cup currants ( less or more as desired)
- brown sugar for sprinkling
Pre-heat your oven to a toasty 200 degrees celsius, and line a large basic sheet with baking paper.
Mash your banana in a small bowl, until as smooth as possible. Then mix in the milk and vanilla.
In another large bowl, sift together the flour and baking powder, and then add in the sugar and salt.
Add your coconut oil in small chunks to the flour (as you would with butter in traditional baking). You need your coconut oil to have been chilled enough, so that it’s not a liquid. Cut it into the flour and rub with your fingers until your mixture looks like course bread crumbs.
Add your banana milk mixture and currants, and knead everything together to form a stiff mixture, but be careful not to over mix!
Scoop your batter onto the baking sheet to form about 12 scones using a 1/2-cup measure, and sprinkle lightly with the brown sugar.
Bake for about 18 minutes, or until the bottoms are a nice golden colour, and then remove from the oven and place on a cooling rack to cool off completely.
Store your vegan scones in an airtight container to keep enjoying them over the next couple of days.
These delightful vegan scones can be eaten as is, or served with jam, vegan cheese, or whipped coconut cream.
It’s also a great recipe to experiment with! If you’re not into currants, you can use fresh cranberries or saltanas instead.
They’re an excellent addition to any tea party or brunch. You can be sure they’ll be a hit with any crowd!