Banana Walnut Scones with Honey Butter Glaze (Eggless)

Tender wholewheat banana walnut scones, with a sticky honey butter glaze. No refined sugar!

Prep Time: 20

Cook Time: 20

Total Time: 40

Makes: 8 scones

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Ingredients

For the scones
2 cups wholewheat flour
1 tbsp baking powder
1/2 tsp cinnamon powder
1/2 tsp ginger powder
1/2 tsp salt
1 cup walnuts finely chopped
5 tbsps cold unsalted butter cubed
2 medium bananas
1 tbsp peanut butter optional
1/4 cup milk
2 tbsps honey
1/2 tsp vanilla extract
For the honey butter glaze
1/4 cup honey
3 tbsps unsalted butter

Instructions

In a mixing bowl, sift the flour, baking powder, cinnamon, ginger and salt. Stir in the chopped walnuts.
Add the butter to the bowl and rub it in using your fingertips until the mixture resembles coarse breadcrumbs and still has a few pea-sized bits of butter through it. If your kitchen is warm, stick the bowl in the fridge to keep the butter cold while you finish the next step.
In another bowl, mash the bananas, then add the peanut butter, milk, honey and vanilla. Whisk well to combine.
Pour this liquid mixture into the flour mixture and fold gently to combine. Get your hands into the bowl if needed, and bring it together in one roughly shaped ball of dough. Do not over mix the dough at any point, your scones will turn out tough.
Place the mass of dough onto a silicone baking mat and pat it into a disc that's roughly 1 inch high. Slice into 8 wedges and separate each wedge. Place them at least an inch apart on the mat. You could also slice the dough on a floured surface and then transfer the wedges to the mat.
Slide the mat onto a baking tray. If the dough feels a little warm, place the tray in the fridge for 5 minutes. The butter in the dough should be cold for flaky, crumbly scones.
When ready to bake, preheat the oven to 200 C. Place the tray in the oven and bake for 18 to 20 minutes until the scones are lightly browned on the top and darker around the edges. If needed, bake for an additional 2 to 3 minutes.
Allow the scones to cool completely before you glaze them.
To make the glaze, melt the butter and honey on low heat in a saucepan. Cook for about 1 to 2 minutes, until the mixture starts to bubble and smell lovely. The idea is to get the honey to caramelise just like sugar would.
Let the glaze cool for 5 minutes and thicken. Then spoon or drizzle over the scones. It will set and harden as it cools further. Now it's time to dig in!
Scones are best enjoyed on day one, however they will keep well in an airtight tin at room temperature for 2 days. After that, store in the fridge for 4 to 5 days and reheat before eating. Happy baking!

Notes

*By themselves, the scones are very mildly sweet, with the glaze they're just sweet enough. If you would like them sweeter, you could add 1/4 cup white sugar to the flour. Brown sugar or more honey will add unnecessary moisture to the dough, so I would avoid that.

*Feel free to toast the walnuts in a dry pan or in the oven at 180 C for 4 to 5 minutes. Let them cool, then chop and use in the recipe.