Plantain Scones w/ Coconut Maple Glaze & Butter Maple Walnuts

Preheat oven to 425°F. Add flour, baking powder, salt, sugar, cinnamon, ginger, and allspice in a large mixing bowl. Whisk well to combine ingredients. Peel the plantain and add it to a blender with 2/3 cup coconut milk and vanilla. Blend until smooth. Add 7 tbsp cold vegan butter to the dry mixture and mix in with a pastry cutter until crumbly. Add the wet ingredients (plantain mixture) to the dry batter and mix well.

Add dough to a floured surface. Knead until the mixture is fully combined. Press out into a thick flat circle or rectangle. Cut triangle pieces. Place scones on a baking sheet lined with parchment paper or cooking oil. Bake in oven for 15-20 minutes or until golden brown. Remove from heat and let cool on a heating rack.

For the Coconut Maple Glaze: Whisk powdered sugar, coconut milk, and maple syrup together until smooth and creamy.

For the Butter Maple Walnuts: Melt vegan butter in a pan. Add in raw walnuts and sauté, stirring frequently for 1-2 minutes. Add in maple syrup. Stir again for another 30 seconds to a minute. Remove from heat.

Top scones with glaze, walnuts, powdered sugar and more glaze. ENJOY!