This post was created as part of my ongoing partnership with Barlean’s. As always, all opinions are 100% my own. Thank you for supporting the brands that keep me creative in my tiny kitchen!
Coconut sugar and fresh citrus combine to make a luxuriously rich topping for these super tender scones. Quick, simple, and perfect for holiday baking!
I love a good scone recipe. So when I found myself with a bunch of overripe bananas, I decided to forego my usual banana bread and banana muffin recipes, and resisted the urge to pop them in the freezer to make Banana “Ice Cream”.
I had freshly baked scones on the brain, so I decided to mash up one of the bananas to use in the dough, and 2 more for the curd topping.
Now, if I had used standard granulated sugar, this curd would have been more… banana colored. However, I’ve been on a big coconut sugar kick recently, and have been working on using it in more and more recipes these days.
I love that it has a lower glycemic index than granulated sugar, and it’s a great addition to so many different dishes. The rich flavor and color are similar to brown sugar, and it ended up giving the curd an almost caramelized flavor. It totally reminded me of bananas foster!
Note to self: develop a bananas foster curd recipe soon!
Instead of using butter in this recipe, I used Barlean’s Butter Flavored Coconut Oil. I refrigerated it for the scones, since I usually use chilled butter in that type of baking, and it worked out beautifully!
And it smells amaaaaaazing!
I measured out 1/4 cup of the oil and just set the whole measuring cup on a shelf in the fridge for a few hours until I was ready to bake.
Getting it out of the measuring cup was a little tricky, but I still managed to get it cut into the flour mixture without too much fuss.
I used a 3-inch biscuit cutter to shape my scones, and gently smushed the rest of the dough together to form a few scones out of all of the scraps. You could also cut the circle of dough into wedges if you prefer triangular-shaped scones.
As a finishing touch before popping these beauties into the oven, I brushed them with a little milk and sprinkled them with some Flax, Chia & Coconut Seed Blend. I loved the little bit of texture it added to the finished scones, and that extra embellishment really made them look that much more special.
I’ve been putting that blend on my parfaits and cottage cheese several mornings a week for months now – I love it! It’s high in Omega-3 (ALA) with dietary fiber, minerals, amino acids and plant-based protein. A little sprinkle here and there is a very good thing.
These scones are quick to put together, bake up beautifully, and would be the perfect way to start (or end) the day. Breakfast or dessert (or even breakfast and dessert… I’m not judging!).
I recommend eating them warm, fresh from the oven. If you’re having them leftover, pop them in a preheated oven (350°F will do the trick) for a few minutes to warm them up and make sure they didn’t get soggy from being all closed up.
I hope everyone is having a wonderful holiday season. What kind of baking is going on in your kitchen? I’d love to hear about it in the comments section below!