2 cups brown rice flour
1 cup potato starch
3 tablespoons ground flax meal
1 tablespoon baking powder
1/2 teaspoon kosher or fine sea salt
5 tablespoons cold Earth Balance (non-dairy butter)
1 ripe banana, mashed
1/4 cup SunButter® (any smooth variety)
1 cup plus 1 tablespoon coconut milk
1 tablespoon pure vanilla extract
1 teaspoon fresh lemon juice
1/4 cup sugar
2 tablespoons Sunbutter® (any smooth variety)
2 teaspoons pure vanilla extract
1/2 cup powdered sugar
2 to 3 tablespoons coconut milk
Heat oven to 350°F. Line 2 baking sheets with parchment paper or silicon baking mats; set aside.
In a large mixing bowl, whisk together the brown rice flour, potato starch, flax, baking powder and salt. Work the Earth Balance into the mixture with your fingers until it resembles coarse crumbs with some larger pieces in it.
In another mixing bowl, whisk together the banana, SunButter, 1 cup coconut milk, 1 tablespoon vanilla, lemon juice and sugar. Add to the flour mixture and fold together with a spatula.
Using an ice cream scoop or large spoon, drop 6 mounds of the batter onto each of the prepared pans. Brush the tops of the scones with some coconut milk. Bake for 25 minutes or until golden brown.
Let the scones cool on the baking sheets for 5 minutes. Place a piece of waxed or parchment paper on a work surface then place a cooling rack on top. Let the scones finish cooling on the cooling rack. While they are cooling, prepare the glaze.
In a small mixing bowl whisk together the 2 tablespoons of SunButter, 2 teaspoons of vanilla and 2 tablespoons of coconut milk. If the SunButter does not blend easily, microwave for 10 – 15 seconds. Add the powdered sugar and whisk stir together with a fork until smooth. If the glaze is too thick, add some more coconut milk, a few drops at a time. Drizzle the glaze over the cooled scones.
This gluten free recipe makes 12 scones.