Ingredients

• 1 cup sliced ripe Bananas (200 g)
• ½ cup Organic Coconut Sugar (72 g)
• 2 Tbsp Dairy-Free Butter (28 g)
• 2 tsp Vanilla Extract (9 g)
• ½ tsp Kosher Salt (3 g)

• 1 ¼ cups Organic Buckwheat Flour (150 g)
• 1 ¼ cups Organic Whole Wheat Pastry Flour (150 g)
• ½ cup Sugar (125 g)
• 2 tsp Baking Powder (8 g)
• ½ tsp Kosher Salt (3 g)
• 8 Tbsp dairy-free Butter, cold and cut into chunks (112 g)
• 1 ¼ cups Full-Fat Coconut Milk (300 g)

• ½ cup Powdered Sugar (65 g)
• 1 Tbsp Cocoa Powder (7 g)
• ¼ tsp Kosher Salt (2 g)
• 1 tsp Water (5 g)
• Flaked Finishing Salt and toasted, chopped Hazelnuts (optional)

Instructions

1. Preheat oven to 350°F. Combine bananas, sugar and butter in a saucepan over medium heat. Cook for 10 minutes, stirring occasionally. The bananas will break down but some smaller chunks will remain. Remove from heat and add vanilla and salt. Stir and let cool.
2. In a bowl, whisk flours with sugar, baking powder and salt. Add butter, tossing to coat. Use a pastry cutter or hands to incorporate, until the mixture resembles coarse cornmeal. Add coconut milk and combine until it just comes together—don’t overwork the dough.
3. Divide into two equal pieces on a well-floured surface and roll into 1/2-inch thick rectangles. Spread banana jam over one piece of dough and cover with remaining piece. Cut into triangles.
4. Place scones on a parchment-lined baking sheet and bake for 35-40 minutes, until firm and slightly golden.
5. In a small bowl, whisk powdered sugar, cocoa powder, salt and water. Drizzle over cooled scones and top with finishing salt and hazelnuts.