Scones For Tea In The Morning.
20 minutes to make and 30 minutes to bake. Preheat the oven to 400 F.
2 ripe bananas, 1/2 cup of water or nut milk, 1 cup of coconut flour, 1 cup of rolled oats blended well in a dry container of a blender, 1 tsp of baking powder, 1/ 4 cup of butter or ghee or coconut oil (chilled but not frozen or melted), 1/4 tsp of salt, 2 Tbsp of coconut sugar, 1 tsp of dry ginger powder, 5 chopped gates for topping (or skip them).
Blend well all dry ingredients in a dry container of the blender and transfer to a bowl. Blend bananas with milk or water well. Add chilled butter and pulse the mixture 10 times. Transfer it into the bowl with the dry ingredients and mix well.
The dough should be thick. If it is too thick, add some water. Spread it on your baking sheet, cut with a wet knife, decorate with chopped dates. Bake for 30 min at 400 F.
You can make the scones without dates and use jam on top when they are cooked. Serve with your fave tea!
No gluten, no dairy (replace butter), no nuts, good fiber (coconut), low carbs, natural sweetness and fat.
Substitute oats for almond flour if you wish.