A low, natural sugar option based on the Classic Scone recipe. These are light and gently sweetened, so the addition of dark cocoa chips would still be within the flavor balance.
Ingredients
3 cups all-purpose flour
1 tsp white sugar
2 overripe and frozen bananas, slightly thawed and mashed
5 tsp baking powder
1 tbsp cocoa powder, raw and unsweetened
1/4 tsp salt
3/4 cup butter, cold and in squares
1 egg, beaten
1 cup milk (2% lactose-free was used)
How-To
Preheat oven to 400F.
Prepare a scone pan (cast iron divided into 8 triangles) or a baking sheet lined with parchment, and place off to side.
In a large bowl, combine dry ingredients. Add butter and cut into mixture until it looks like coarse meal.
Mix together milk, egg and bananas.
Create a well in the center (pushing ingredients to sides of bowl), and add wet mixture. Combine until moistened.
Turn out onto lightly floured surface and knead carefully. Batter should be sticky and quite moist..
Gently form into large disc and cut into 1/8ths, placing scones immediately into pan or onto parchment. (Use floured knife to divide if dough is sticky.)
Bake for approx. 15-17 minutes or until edges are golden. (If baking from frozen, 18-19 minutes at 425F.)
Remove from oven and carefully remove from pan. Cool on rack. Enjoy!
