CHOCOLATE SHORTBREAD SCONES WITH CARAMELIZED BANANAS

Chocolate Shortbread Scones with Caramelized Bananas image

There are only five circumstances under which a person wants chocolate for breakfast: (1) You dumped your boyfriend or husband in a champagne-soaked tantrum the night before. (2) Based on the contents of your fridge, it's either chocolate sauce or a spoonful of mustard. (3) You are under the age of eight. (4) You are pregnant. (5) You have just whipped up a batch of these babies. These scones are light and elegant compared to traditional scones, whose texture often sets my stomach on spin cycle.

Yield makes 12

Number Of Ingredients 16

Ingredients

6 medium bananas, thinly sliced lengthwise and cut in half
1/4 cup agave nectar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chocolate crumb base (page 116)
1/4 cup vegan chocolate chips
2 1/2 cups whole spelt flour, plus more for dusting
1/2 cup unsweetened cocoa powder
1/2 cup evaporated cane juice, plus more for sprinkling
1 1/2 tablespoons baking powder
1 teaspoon salt
1/2 cup coconut oil, plus 1/4 cup for brushing
1 tablespoon pure vanilla extract
1/3 cup hot water
Vanilla frosting (page 91)
1/2 cup vegan confectioner's sugar

Steps:

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, gently mix together the bananas, agave nectar, cinnamon, and salt until the bananas are completely coated.
Spread the banana mixture over the prepared baking sheet. Bake the bananas on the center rack for 20 minutes. The edges of the banana slices will be crisp and golden brown. Remove from the oven. Let the bananas stand for 30 minutes, or until completely cool. (The bananas can be stored in an airtight container in the refrigerator for up to 1 week.)
Line 2 baking sheets with parchment paper.
In a small bowl, mix together the chocolate crumb and chocolate chips just until combined; set aside. In a medium bowl, whisk together the flour, cocoa powder, evaporated cane juice, baking powder, and salt. Add 1/2 cup oil, the vanilla, and the hot water and combine until a thick dough is formed. If the mixture seems too dry, fold additional water, 1 tablespoon at a time, into the batter until it is moist. Using a plastic spatula, gently fold the chocolate chip-crumb mix into the dough just until it appears marbled.
Dust the counter generously with flour. Drag the dough through the flour until it is completely coated. Pat the dough gently until it is 1 inch thick, and, using a 3-inch round cookie cutter, make 12 scones. Arrange the scones on the prepared baking sheets with at least 1 inch between them. Brush each with the remaining 1/4 cup oil and sprinkle them with a pinch of evaporated cane juice. Bake the scones on the center rack for 18 minutes, rotating the sheets 180 degrees after 10 minutes. The finished scones will be crisp to the touch.
Let the scones cool on the sheets for 30 minutes, or until completely cool. Cut each scone in half horizontally and spread 1 tablespoon vanilla frosting and a generous amount of the caramelized bananas on the bottom half. Replace the tops and dust with confectioners' sugar. Store the scones in an airtight container at room temperature for up to 2 days.