Lauras ‘Lockdown’ Banana Breakfast Scones

Banana Breakfast Scones.
Gluten Free , Vegan

Well here we are again and every man and his dog is currently sharing a recipe for banana bread !!!!

Oh yes Ive another one in the pipeline and ready to go but……..

Ive already one on the blog thats here https://clarescauldron.com/2019/04/06/dual-personality-banana-bread/

and really there is more other pressing matters…..breakfast πŸ™Š with less though not totally sugar free

So here’s something a little different some banana breakfast scones ….

Now these are not the American Wedge type with lots of sugar these are a version of the Quintessential English scone…… a carrier for what ever you put on them

My version is breakfast with fruit and yogurt, no better way to start the day with something different

Using banana as an egg replacer is something I rarely do as well life doesn’t taste of banana …… but this is a banana scone full of ‘bannaeriness ‘ (ooooo new word for the Oxford English Dictionary or Urban one is you’re a youngster πŸ™ˆ)

After asking ‘ The Cauldron Apprentice’ to sample ( she always obliges and gives honest and sometimes facial disapproval 😜) these got the thumbs up !!

So you can blame her πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚ ( mind shes 33 week pregnant so I’m not for arguing with with the hormonal type πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚)

You will see once again in the recipe that I’ve chosen to weigh the baking powder, its a new methods I’m trailing and it seems to work well here

These freeze well and a quick zap in the microwave or a warm in the oven for 2 minutes and you are having a delicious alternative to the standard breakfast

And of course ‘The Cauldron Apprentice ‘ insists that they are named after her

So there you go Laura 2 minutes of fame…….don’t let it go to your head πŸ˜‚

So lets get busy and get you breakfast !!!

You Know you want this !!!

Banana Brekfast English Scones GF, DF V

A Lightly Sweetened , British Staple. with a Twist


This recipe makes 6/7 scones , using a 5cm plain cutter, recipe can be doubled if required.
I advise and advocate the use of a food processor

Ingredients

  • 215 g Plain Gluten Free Flour Blend ( I recommend Pilsbury Cup for Cup US or Dove Farm UK)
  • 12 g Baking Powder ( yes grammes )
  • 1 tsp Xanthan Gum ( omit if your flour blend has it in )
  • 1 tsp Cinnamon
  • 50 g vegan butter ( Pure or Stork Block UK, Earth Balance Butter US …..Not spread ) ROOM
  • TEMPERATURE
  • 25 g Caster / superfine Sugar
  • 180 g Bananas ( without skin and blizzed or finely mashed ) 2 or 3 depending on size
  • 2 tbsp Aquafaba ( Chickpea Juice From a Can )
  • 2 tbsp Dairy free milk for glaze (I use soya )
  • 2 tbsp Demerara or Granulated Sugar

Directions

  1. Preheat Oven to 200C Convection / 220C Standard / 425 F
  2. Line a baking tray with Parchment or Slipmat
  3. Sift the flour, baking powder and xanthan gum and cinnamon into a bowl
  4. Add to the food processor
  5. Add small lumps of vegan butter to the flour mix, push them just under the surface
  6. PULSE for about 8 shots in the processor, to make fine breadcrumbs
  7. Stir in the sugar with a spoon……….do not pulse the processor not a clue why but the scones are not as good πŸ™ŠπŸ™ˆ
  8. Puree the banana with the aquafaba using hand blender ,potato masher or fork until smooth
  9. Add the banana mixture 2 tablespoon at a time pulsing once in between each addition, this will be repeated until all banana mixture is used up
  10. When soft dough forms tip onto a floured work surface, your dough should be slighlty sticky
  11. With LIGHTLY floured hands pull the dough together GENTLY until you can form a long rectangle the width of your 5cm (2in ) cutter and 2cm (3/4in for you old fashioned type πŸ˜‚πŸ˜‚)in height . You will get 5 or 6 out of this process
  12. Cut out and CAREFULLY transfer to the baking tray
  13. Gather up the off cuts and push together and repeat step 11
  14. Brush the tops with milk lightly and sprinkle with granuated sugar ( i used demerara )
  15. Bake in the preheated oven for 12 to 15 minutes until golden
  16. Cool on a wire rack
  17. Enjoy on day of making or store in Tupperware at room temperature for 48 hours , but will freeze well for a month, defrost at room temperature. Zap in microwave to perk up for 15 secs
  18. Serve with Yogurt of choice and fresh berries and Maple Syrup ……well that’s my choice !!!

So there you go breakfast is served 😍😍😍

Something a little different and using up the endless bananas everyone seems to have ( well the online community thinks so 😜😜😜😜)

So without further ado I give you #sconeporn and yep another blogpost managed in and around the frontline work……. and lockdown …phew

Yey to the power of the blog as a distraction 😍😍

Look at that Stack πŸ˜œπŸ˜œπŸ™ˆ
Dribble the Maple πŸ™ˆ
Set the Scene 😜😜😜
Load it up πŸ˜‚πŸ˜‚πŸ˜‚
Yes please 😍😍😍
Ultimate #sconeporn πŸ™ˆπŸ™ˆπŸ™ˆπŸ™ˆ

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If you make and of my recipes, let me know how you get on, I would love to hear. Drop me a line @clarescauldron or tag me on Insta or use my hastag #everyoneshouldenjoycake

Feel free to share me about, I’m really easy 😜😜😜 especially to the awkward intolerant ones !!!!

Stay in and Stay Safe !!

Until Next week

πŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œBYEπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œ

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

4 thoughts on “Lauras ‘Lockdown’ Banana Breakfast Scones”

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