Spicy Banana Scones With Caramel Glaze

Scones adapted from Eating 4 Balance



    • 1 cup almond meal
    • 1/3 cup coconut flour
    • 1/4 cup tapioca starch
    • 1 tsp baking powder
    • 1 tsp cinnamon
    • 1/2 tsp gram masala
    • 1/2 tsp salt
    • 2 ripe bananas, mashed
    • 1/4 cup maple syrup
    • 1 large egg
    • 1 tsp vanilla
    • 1 tsp minced ginger

    Caramel Glaze

    • 2 tbs butter
    • 2 tbs coconut milk
    • 1/2 tsp tapioca starch
    • 1 tbs vanilla
    • 2 tbs raw honey
    • Pinch of salt
    • Pinch of cinnamon


    1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
    2. In a large mixing bowl add the almond meal, coconut flour, tapioca starch, baking powder, cinnamon, gram masala, and salt. Whisk together until there are no lumps and everything is evenly combined.
    3. In a separate bowl mix together you wet ingredients. Make sure your bananas are well mashed. Whisk together until well combined and then pour into your dry ingredients. Mix together until it is well combined and there are no dry patches. Your mixture should look well hydrated and bit sticky.
    4. Allow this mixture to rest for several minutes in the refrigerator. I would recommend at least five-ten minutes. This will allow the coconut flour to absorb some of the moisture.
    5. After you've allowed your mixture to rest, scoop it out onto your baking sheet. Using clean hands pat the mixture down into a circle that is between 8-10 inches in diameter. It is still going to be sticky, so some might stick to your hands. If you wet your palms with water, it becomes slightly easier to handle. Make sure your circle is as even as possible to assure that it bakes evenly.
    6. Bake your scones in the oven for ten minutes. Remove the circle of dough and score it into eight even slices. Usually this would be done before the scones start to bake, but since the addition of bananas makes the mixture pretty wet, it is best to wait until they have baked for a couple of minutes and firmed up.
    7. Put your scored scones back in the oven and bake for an additional 10-12 minutes, or until your scones start to turn a lovely golden brown. Once they are done, remove from the oven and allow to cool.
    8. Now it's time to make the caramel glaze. In a sauce pot melt down your butter. Whisk the tapioca powder into the coconut milk and then whisk the coconut milk mixture into the melted butter. Your mixture will begin to thicken. Allow to come to a slow boil for a few minutes.
    9. Add in the vanilla, honey, salt and cinnamon and whisk. The mixture to be gently bubbling over a low heat. Allow it to cook for several minutes until it becomes thicker and looks and smells like caramel. Once it has reached your desired consistency, remove from heat and allow to cool significantly before drizzling over scones. It will continue to thicken as it cools.
    10. Once the caramel has cooled a bit, drizzle it over the scones and serve!


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