Date, Plantain, and Walnut Scones

Date, Plantain, and Walnut Scones, adapted from the Veganomicon Banana-Date Scones Recipe.

Notes

Recipe and Substitutions:

1. The recipe called for granulated white sugar; instead I used organic granulated light brown sugar.

2. The recipe called for bananas; I substituted over-ripe plantains.

3. The recipe called for brown rice syrup; I tried agave syrup.

4. I toasted the walnuts in a hot, dry sautee pan to bring out their oil and a roasted flavor.

Tips:

I used a 1/2 cup measuring cup sprayed with Organic Canola Oil to give the scones a uniform, round shape.

Tasting:

Delicious. Dense and a bit crumbly but moist. The caramel undertones of the brown sugar's molasses paired well with the dates, and enhanced the depth of the flavor profile. The plantains did not mash as well as overripe bananas would have and consequently did not completely combine into the batter mixture; they appear as the yellow flecks in the final product. I think the subtle color enhancement is nice and the toothsome, starchy texture of the chunks contrasted pleasantly with the softer scone and the harder walnut chunks. The scone half at left is smeared with a teaspoon of Earth Balance Vegan Buttery Sticks Margarine. While the scones were quite good cold, I highly recommend serving them warm (or re-warmed in the oven) with margarine or fruit jam.