PB Fudge Brownie Banana Bread Scones (DF + GF + Grain Free)

Preheat oven to 400F. In a bowl, beat together the overripe bananas, egg, almond milk, and vanilla until creamy. Add the coconut sugar, almond or peanut butter and mix until combined. Gently mix in 1 package of @go_nanas fudge brownie banana bread mix, coconut flour, cornstarch or tapioca flour, and baking powder until combined. If the dough is a little dry, add in 1 tbsp more of almond milk at a time, but the dough shouldn’t get very wet to ensure it’s stiff enough to form into scones. If the dough is too wet, add in 1 tbsp more of coconut flour at a time. Transfer the dough to a piece of parchment paper sprinkled with cornstarch or tapioca flour. Shape the dough into a semi-flat circle. Use a sharp knife dusted with flour and cut the circle into 8 triangles. Brush each scone with egg wash, and then transfer the parchment paper to a baking sheet (scones can be left in a circular shape touching each other). Bake for 14-16 minutes until golden brown. Drizzle with melted peanut butter and a sprinkling of powdered sugar if desired. Enjoy!