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Instructions |
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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.
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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.
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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.
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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.
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Serving
Suggestions |
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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.
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Originally Submitted
11/25/2013
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