Gluten Free Banana & Cinnamon Scones
Servings Prep Time
16 10minutes
Cook Time Passive Time
20minutes 20minutes
Servings Prep Time
16 10minutes
Cook Time Passive Time
20minutes 20minutes
Ingredients
Instructions
  1. Place all the dry ingredients in a bowl and stir to mix everything evenly.
  2. Add the coconut oil and rub into the dry ingredients till it is mostly incorporated. it is ok if there are still a few small lumps.
  3. Make a well in the centre and add the rest of the ingredients (the liquids) and using a wooden spoon, working from the middle out, stir the mix till it forms a nice firm dough.
  4. The texture at this stage could vary depending on the size and ripeness of the bananas so don’t be afraid to adjust the mix at this point. If the mix is little sticky add a touch of flour or if it is too dry add a touch of extra milk.
  5. Roll out the mix to approximately 1.5 inches. I find the quickest and easiest way to roll things like this is in between 2 sheets of baking paper. No sticking to the bench, easy to move & less to clean up!
  6. I rolled mine into a circle and just divided it into 16 to get the triangle shapes but you can do what ever shapes you prefer.
  7. Place the shapes onto a greased or lined tray and leave to sit for 20 minutes before baking. (I accidentally found this produced a fluffier/lighter scone after cooking half the batch at a time. The first batch were still very edible so if you are short for time you can skip this part and still have perfectly acceptable scones!)
  8. Bake in a preheated oven at 180 degrees Celsius for 20 minutes. I like to turn all my bakes at the half way point of cooking to ensure they are evenly cooked.
  9. Eat them straight from the oven with melting “butter” & Jam or leave to cool and dress with whipped coconut cream either way you wont be disappointed! Enjoy xox
Recipe Notes

In all my recipes 1 cup = 250mls

If you would like to know more about Psyllium husk please check out the links below. You can easily buy it online and can quite often find it at your local Indian Grocer. I like to use it in my gluten free recipes as it works as a binding agent but also help retain moisture.

https://en.wikipedia.org/wiki/Psyllium_seed_husks

http://www.herbwisdom.com/herb-psyllium-husk.html