Vegan caramelized plantain scones are sweet, fragrant, moist yet flaky and the perfect companion to a warm beverage or a summer brunch spread. This recipe was influenced by the popular ghanaian street snack — kelewele — soft plantains seasoned in warm and fragrant spices
The ingredient you will need for these vegan caramelized plantain scones
- Plantain, specifically yellow ripe plantains with a few black streak/spots
- Self Rising Flour
- Baking Powder as an extra leavener
- Salt
- Plant based butter or margarine
- Spices: For accessibility we are using cloves and nutmeg but I also enjoy using kelewele spice, with a recipe in my debut cookbook
- Cold milk
- Brown Sugar
How to make self rising flour
Self rising flour is a flour mix that includes extra leavening ingredients. Typically the addition of baking powder as well as salt for flavour. You can easily make self rising flour at home. For every 1 cup of all purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt
How to select the perfect plantain
Plantains add moisture and sweetness to these scones that is irreplaceable. But for many, finding the right plantain can be challenging.
For this recipe, you are looking for a ripe plantain that is not too soft. It should be a bit firm to the touch.
I have a whole guide on selecting plantain that I recommend checking out. Click here
How to make these vegan caramelized plantain scones
- Start by cutting off 1/3 of the plantains and set aside
- Steam the remaining plantain (with skin on) in the microwave with a wet cloth until fully cooked. You can tell it is fully cooked as centre of the plantain will be an even yellow colour.
- While steaming, cut the remaining 1/3 plantain into pieces and fry in some melted butter. Coat with brown sugar
- Mix the dry ingredients together (flour, baking powder, salt, spices) and crumble in the butter.
- Mash the steamed plantain and mix into the scones dough
- Preheat the oven to 400°F
- Add cold plant based milk until you get a shaggy dough that is mostly cohesive
- Cut the dough in half and stack them on each other. Repeat two more times. This gives the scone its flaky layers
- Roll the dough out and cut into scones
- Brush an egg wash on top
- Bake for 22 minutes
- Serve hot
How to store these plantain scones
- Scones can be stored in the fridge for 2-3 days
- For extended storage, freeze for up to a month.
- To reheat, pop them in the microwave for 30 seconds or up to 1 minute (if frozen) and enjoy warm.
Ingredients
- 1/4 cup of butter 56g
- 2 cups of self rising flour 240g
- 1/2 teaspoon salt
- 1 tablespoon of sugar
- 1/2 teaspoon baking powder
- 1 medium sized ripe plantain
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
Caramelized Plantain Ingredients
- 1 tablespoon of softened butter
- 1-2 teaspoons of brown sugar
- 1-2 tablespoons cold milk (optional)
Egg wash
- 1/4 cup plant based milk
- 1 tablespoon liquid sweetener
Instructions
- Cut 1/3 of the plantain and set aside
- With the skin on, score the other 2/3 plantain. Wrap it in a wet paper towel and microwave for 4-6 minutes until the centre of the plantain is an even yellow colour.
- Allow the plantain to cool to room temperature and move on to the other portion of the plantain
- Peel the 1/3 plantain that was set aside, cut into little cubes. Add to small pan with the melted butter set over medium heat and fry till golden brown on all sides. Add the brown sugar and mix until all pieces are coated. Cook at low until the sugar has melted
- Remove the seeds of the steamed plantain and mash with a potato masher
- In a large mixing bowl, combine the dry ingredients -- self rising flour, salt, sugar, and baking powder -- and mix well.
- Massage in the butter
- Add the mashed plantain, spices (cloves and nutmeg) and caramelized plantain and combine until you get one cohesive mass
- If the dough is extra shaggy with dry bits, add the 1-2 tablespoons of cold milk until you get a cohesive dough.
- Roll out the dough until the dough is about 1 inch/2.5 cm thick and cut into 2 inch/5 centimetre wide scones
- Mix the egg wash mixture and brush on the scones. Bake at 400 degrees for 20 minutes
- Serve the scones warm with butter