When someone asks me what I would do if I had all the money and time in the world… several things come to mind. First off, I love being a mom. Trying to teach my kids how to be good people is the most important job in the world to me. But that is a job that will never go away, regardless of time or money! So… next up is helping animals – I am extremely passionate about animals. I love rescuing animals (all 4 of my current pets were rescued) & teaching others to respect and love animals, and I love to show people how many ways there are to help animals, like eating vegan (hence my blog). I would love to operate an animal shelter and rescue/foster animals that need help. Another thing I love and completely lose myself in is producing art, but it seems (at the moment) I have less time for that now that I am chasing down two little kids! And last, but certainly not least, I LOVE to bake! Cookies, muffins, scones, bread… I definitely feel I am more of a “baker” than a “chef”. And not only does my baking come from the heart, but it also helps (in a small but important way) bring my love of animals to the table – no pun intended!! I love to produce yummy things from the oven and simultaneously introduce people to the joys of baking without using animals as ingredients 🙂
That being said, I would love to share with you one of my most favorite breakfast scones recipe. No one can deny the goodness of the combination of bananas and chocolate. (And yes, you can easily find vegan chocolate chips – and I’m not talking about carob chips, which I personally don’t care for.)
Here's one of my favorite kinds of vegan chocolate chips! These chocolate chips are tiny, cute & delicious!
I also find that using part whole wheat pastry flour gives a fluffy end result that wouldn’t turn out the same if you used only white flour. Mmmm. I just pulled mine out of the oven and they smell so good I can barely wait for them to cool for 5 minutes!!
Banana Chocolate Chip Scones
- 1 1/4 cup whole wheat pastry flour
- 3/4 cup unbleached all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/3 cup canola oil
- 1 1/2 cups chopped bananas (or about 2 small bananas)
- 1/2 cup vegan chocolate chips
- <1/3 cup maple syrup
- 6-7 Tbsp soymilk
- capful of cider apple vinegar (about >1 tsp)
1) Mix both flours, salt, baking soda, baking powder in a large bowl. Mix well.
2) Cut in 1/3 cup canola oil with a fork and crumble well to eliminate all balls of oil. Start with a fork and then use your hands if you wish.
3) Mix in the fruit / chocolate chips
4) In measuring cup, measure the maple syrup, soymilk & vinegar. The liquids should measure (total) just at 3/4 cup. Whisk them together well, then pour the liquids into the dry mix and fold until it is just mixed. It may take a minute, just keep folding it over and over from all directions until all the flour is mixed in and no big patches of flour are present. The batter will be thick.
Measuring out the liquids... be sure to whisk it together well before adding it to the bowl!
5) Scoop by using a 1/2 cup measuring cup onto a parchment covered baking sheet. When I do it this way, I get 7 scones. Press them down slightly in the middle (they will spread a little tiny bit in the oven).
6) Bake at 400 for about 12 minutes until bottoms & sides are lightly browned.
Bake until golden brown & yummy looking!
If you ask me, nothing goes better with a delicious chocolate chip scone than some delicious coffee in a Cookie Monster mug!
Variations: You can replace the chocolate chips with nuts, or add nuts to the batter as well. You could also use strawberries instead of bananas, though I have never done that with this recipe. I have another recipe I prefer for strawberry/chocolate chip scones with walnuts, which I will probably share another time!