Normally, I would bake this with some sort of whole grain, or a mix of whole grain flours – whole wheat, buckwheat, or spelt – but due to a temporary dietary restriction in our household, I had to use regular unbleached flour. Feel free to sub all whole wheat, or half AP and half buckwheat or spelt flour for a more healthy version of this tasty breakfast scone.
2 cups AP unbleached flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/3 cup solid coconut oil or 5 tablespoons cold butter
3/4 cup mashed ripe banana (about 2 medium bananas)
1/4 cup yogurt or milk
2 tablespoons agave or maple syrup
1 teaspoon vanilla extract
1/2 cup chocolate chips (I used 60% cocoa chocolate chips)
Preheat oven to 425 degrees Fahrenheit.
In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt and whisk together.
Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.
In a liquid measuring cup, measure 3/4 cup mashed banana. Add yogurt or milk until you have a total of 1 cup liquid. Pour in the syrup and vanilla extract, and mix well.
Pour the banana mixture into the dry mixture and combine with a big spoon, then add the chocolate chips. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough. Even if the dough seems dry, do not add more liquid.
On a rimmed baking sheet lined with Silpat or parchment paper, form dough into a circle that’s about an inch deep all around. Use a chef’s knife to cut the circle into 8 even slices, and separate slices slightly.
Bake for 15 minutes to 17 or until lightly golden brown.
Allow to cool on wire rack.
Recipe adapted from cookieandkate.com