Banana Pina Colada Scones
Banana Pina Colada Scones
This is a delicious scone, made a bit healthier with some wholesome ingredients. These can also be made with all purpose flour replacing the whole wheat and oat flours and the seeds are optional to add. The mixture will be a bit sticky but avoid adding too much flour as this will make the scones tough. If they are deformed when transferring them to the baking sheet, simply reshape them. The smell of these baking in the oven is amazing and they taste wonderful! Enjoy.
Ingredients:
1 1/2 cup whole wheat flour
1 cup oat flour
1 tbsp hemp seeds, optional
1 tbsp chia seeds, optional
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup butter, cold, cut in small cubes
3-4 mashed bananas, about 1 cup
1/2 brown sugar
1 egg
3/4 cup crushed pineapple , drained
2 tsp rum, rum extract or vanilla
1/4 cup shredded coconut
2 tbsp milk
1 tsp granulated sugar
In a large bowl, sift together the flours , baking powder and salt.
Add the chia and hemp seeds if you are using them. Stir all ingredients together and set aside.
In a medium bowl add the mashed bananas, sugar, pineapple and stir well.
Add the egg and rum and mix so that everything is uniform.
Add the chopped butter to the dry ingredients.
Using a fork or pastry blender, work the butter into the flour mixture. The butter should be evenly distributed through the flour but you may still have some larger pieces.
Combine the wet ingredients into the dry ingredients
Mix well just until the dry ingredients are fully moistened.
Add in the shredded coconut and fold through.
Brush the scones with the milk.
Sprinkle sugar lightly over the scones.
Bake at 380 degrees for about 25 minutes until golden and crispy!
Cool the scones on a baking rack and sprinkle with icing sugar if desired.
Empty the mixture onto a floured work surface.
Flatten into a circle. Sprinkle with a little more flour if the mixture is too sticky
Cut the circle to form 8 wedges.
Place each scone on a parchment lined baking sheet
