Monday.

Mondays are for scones. Because you need something to soak up all the alcohol you had this weekend at you neighbors friends sons high school graduation party. Or maybe you just need something comforting to kick-start your week. Yep, I will go with the latter. 

We all know that I love me some comfort food, and if you didn't know, I am reiterating that now. 

So, yes, , Monday's, comfort food, scones:

Because nothing says comfort more than banana bread, but in a scone.

 Yes, banana bread scones.

 That are petite so that you can have five instead of three.

Oh, and these scones just happen to be vegan and gluten-free. 

Because that couldn't make your Monday any more awesome.

Oh, and don't forget the Cinnamon-Agave drizzle.

Because with scones there should always be a sweet something on top!

Happy Monday!

Petite Banana Bread Scones (V, GF):

Ingredients:

2 c. almond flour

1/2 t. salt

1/2 t. baking soda

1 t. ground cinnamon

1 t. pure vanilla extract

3 T. agave nectar

1 very ripe banana, mashed

2 T. agave nectar

1 t. ground cinnamon

Instructions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the almond flour, salt, baking soda, and cinnamon.

3. Add the vanilla and agave nectar and mix well.

4. Fold in the bananas and mix again until everything comes together in one big massive ball of dough.

5. Place the dough on the baking sheet and flatten, using your hands.

6. Bake for 15-16 minutes or until golden brown. Set aside to cool. Then slice using a serrated knife into 8 equal pieces.

7. While the scones are baking, make the glaze. 

8. Combine the agave nectar and cinnamon in a small bowl, whisking until smooth.

9. Drizzle the scones with the glaze.

Makes 8 petite scones.

MANGIA!!!