Ingredients
1cupraw pecansor walnuts
2cupswhite whole wheat flouror regular whole wheat flour
1tbspbaking powder
1tspcinnamon
½tspground ginger
½tspsalt
⅓cupsolid coconut oilor 5 tablespoons cold butter
¾cupmashed ripe bananaabout 2 medium bananas
¼cupmilkalmond milk, low fat milk, or any milk of choice
2tbspmaple syrupor honey
½tspvanilla extract
1cuppowdered sugar
⅛tspfine grain sea salt
1tbspcoconut oilmelted, or butter
½tspvanilla
¼cupmaple syrupadd more if needed
Preparation
Preheat oven to 425 degrees F.
Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper.
Toast the nuts in the oven until fragrant, for 3 minutes.
Chop the nuts into very fine pieces.
In a medium mixing bowl, combine the flour, ¾ of the chopped nuts, baking powder, cinnamon, ginger and salt in a bowl, then whisk together.
Using a pastry cutter or fork, cut the coconut oil or butter into the dry ingredients.
In a liquid measuring cup, measure ¾ cup mashed banana.
Add milk until to get a total of 1 cup liquid, then pour in the maple syrup and vanilla extract. Mix well.
Pour the banana mixture into the dry mixture then combine with a big spoon.
Mix until the wet and dry ingredients are evenly incorporated.
On a flat surface, form dough into a circle that’s 1 inch deep all around.
Use a chef’s knife to cut the circle into 8 even slices.
Separate slices, then place on the baking sheet covered with parchment paper.
Bake for 15 minutes to 17 or until lightly golden brown.
Whisk together the powdered sugar, salt, coconut oil, vanilla, and maple syrup in a small bowl until smooth and creamy.
Let the scones cool for a few minutes, then drizzle the glaze generously over the scones.
Sprinkle the remaining chopped nuts, serve, and enjoy!
