Banana Fig Scones

BANANA FIG SCONES

Yield: 8 large scones Time: 45 minutes

INGREDIENTS

• 8 oz. figs (can sub for dates), finely chopped

• 1 Tbs flour

• 3-4 very ripe bananas, mashed

• 2 Tbs ground flaxseed

• 1/3 cup non-dairy milk

• 1/3 cup vegetable or canola oil

• 1/4 cup sugar

• 2 1/4 cup all-purpose flour

• 2 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp salt
  

DIRECTIONS

1. First, preheat the oven to 350ºF. Prepare two lightly oiled baking sheets. Then, in a medium bowl, mix the chopped figs with 1 Tbs flour, toss together until combined, and set aside.

2. Whisk or sift the flour, baking powder, salt, and cinnamon together in a large bowl. Set aside.

3. In another large bowl, whisk the flaxseed and non-dairy milk. Then, whisk in the mashed bananas, canola oil, and sugar. Combine well.

4. Mix the dry ingredients into the wet until the dough is formed; it should be thick but sticky. Fold in the dates.

5. Using an ice cream scoop or 1/2 measuring cup that is lightly oiled, scoop a generous amount of dough onto the baking sheet, leaving about 3 inches apart between each scone. You should have four large scones per baking sheet.

6. Bake for 32-34 minutes until lightly golden and firm. Once baked, transfer to a wire rack to cool. Store at room temperature for 4-5 days.