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Banana Scones Recipe

   
 

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     Banana Scones

Category   Breakfast - Brunch
Sub Category   Gluten-Free

Ingredients
1 1/4 cups Sorghum Flour
1/4 cup Tapioca Flour
1/4 cup Chickpea Flour
1/2 tsp. Xanthan Gum
4 tsp. Baking Powder
1/4 cup Sugar or Coconut Sugar
1/2 tsp. Cinnamon
1 Ripe Banana (see note below) mashed
2 Tbs. Cream
 
1/2 tsp. Vanilla Extract
5 Tbs. Cold Unsalted Butter or Margarine (cut the butter/margarine into 1/2 tbs. sized pieces).

Instructions
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Add the flours, xanthan gum, sugar, salt, cinnamon and baking powder to a large bowl or to the bowl of a food processor. Mix well.
2. Add the cold butter/margarine pieces to the flour mixture. If using a food processor pulse the butter/margarine in until the mixture resembles wet sand then pour out the mixture into a large bowl. If doing by hand cut the butter/margarine in to the flour mixture until they are the size of very tiny beads.
3. In a large (at least 2 cup) measuring cup mash the banana. Add cream/non-dairy creamer until there is a total of 2/3 cups of banana/cream mixture. Add the banana mixture to the flour mixture in the large bowl and stir together with a fork until just mixed. Do not over mix or the scones will be heavy and dense.
4. Scoop out the dough onto the parchment paper. With wet hands gather the dough into a circle and smooth the top. Cut the circle into 8 wedges with a sharp knife. Separate the wedges until they are about 2 inches apart. Let the scones rest for 15 minutes. If you like, you may brush the tops with egg wash or oil for a shinny top. Bake scones for 12-15 minutes or until lightly brown. Baking time will vary according to your oven and how thick you make the scones.
Serving Suggestions
Serve warm. Warm up any left over scones if serving the next day or so. You can freeze the fresh scones and reheat for later use.


Originally Submitted
11/25/2013





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