Banana Teff Scones
Confession time: when I was younger and spontaneously made chocolate chip cookies, I would pile all the dishes into the mixing bowl and “set it to soak” in the sink. How’s that for avoiding dishes? This recipe has minimal clean up especially if you’re comfortable eyeballing raisins and cinnamon. The teff adds a subtle nutty flavor to these which work so well with cinnamon, bananas and maple syrup!
These scones are actually inspired by this recipe by Livia’s Kitchen. Here, Livia only uses buckwheat, but sometimes I find that the flavor of buckwheat is a little heavy. Ivory teff is the perfect option to lighten it up!
1 cup ground almonds
⅔ cup ivory teff flour
2 Tablespoons buckwheat
1 1/2 teas cinnamon
⅓ cup maple syrup
1 – 1 ½ ripe bananas (depending on the size)
¼ cup raisins
- Mix all ingredients together in a bowl and mash around until it’s all combined. If you have a small banana, add another half.
- Take a handful of dough and roll into a ball and place on parchment paper and flatten it just a smidgen. This recipe makes about 5-6 scones depending on the size of your scones.
- Bake for about 25 min and grab a knife because these beauties are the perfect vehicle for almond butter!