Game-changing piña colada scones

What a treat I have in store for you! This recipe was borne out of the fortuitous circumstance of having a quarter of a slightly over-ripe pineapple and two brown bananas laying around. Given that coconut is one of the creamiest plant based things you can get, it made sense that I embrace all these tropical flavours in the classic form of scones, jam, and cream. I promise you they are absolutely delicious and taste way better than many of the ‘unhealthy’ sweet treats I have consumed in my lifetime. I realise that piña coladas normally have rum in. I don’t actually drink, but if you wanted to be more cocktaily, I’m sure a splash of rum in the pineapple jam would work.

Makes 4

Ready in half an hour plus a little chilling

SQUISHY BANANA SCONES

  • 2 ripe bananas
  • 1 heaped tbsp. coconut oil (2tbsp. veg or sunflower oil would work too)
  • 1 tbsp. honey or maple syrup
  • 2 tbsp. oats
  • 110g plain flour
  • 1 tsp. baking powder
  • Pinch of salt

COCONUT CLOTTED CREAM

  • Half a bar of creamed coconut (find in the ethnic foods section in supermarkets- it comes in a little cardboard box and costs about 80p)
  • 120 ml hot water

PINEAPPLE KINDA-JAM

  • A quarter of a ripe pineapple ( I bet  a tin of pineapple would be fine too)
  • 4 tbsp. water

METHOD

  • Pre-heat the oven to Gas Mark 4
  • Start with the scones. Blend your bananas, oil, sweetener, and oats in a food processor until smooth.
  • Stir in the flour, baking powder, and salt until well combined. This should make a quite stiff dough.
  • Wet your hands in a little cold water, and shape the dough into 4 buns. Place on a lightly oiled baking tray. Be sure to space them out a little, as they will rise a bit. Pop into the oven and bake for 20-25 minutes. until firm and lightly browned
  • For the coconut cream, chop your creamed coconut bar into small pieces and place in a small dish. Add your water from the kettle, stirring constantly until it becomes smooth. Add a little more water if you’d like  it smoother. Pop in  the fridge to firm up.
  • For the jam, chop your pineapple into tiny pieces and  place in a saucepan  with the water. Let this simmer for 5 minutes or so until the pineapple softens a little and becomes extra juicy. Mash with the back of a fork to help it break down, but pineapple is very fibrous, so  it will never become a smooth jam.
  • To serve, allow your scones to cool down, and then  split in half. Take the coconut cream from the fridge and whip it up a little with a fork- spread this over the scone and top with the juicy pineapple. Gobble up with a lovely cup of tea on  the side.

 

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2 Comments Add yours

  1. Ahila says:

    Love the addition of the pineapple jam/compote to the banana scone.

    Like

    1. Oh thank you! I love tropical flavours 😍

      Liked by 1 person

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