I have yet another use for those bananas that tend to ripen so quickly in our kitchen. These yummy and flavorful scones are the perfect addition to your weekend brunch. The aroma of these scones baking in my kitchen have coaxed my kids out of their stupor on many a weekend morning. Plus these scones are gluten free and refined sugar-free, so you can feel less guilty about consuming one (or more).
Almost all of us know a family member or friend who is sensitive to gluten, and so, while we regularly consume products containing gluten, I am always trying to adapt many of my recipes to eliminate gluten, so they can be enjoyed by all.
Drop me a comment if you try it and let me know.
Vegan Banana Nut Scones
Course: Breakfast, BrunchCuisine: VeganDifficulty: Easy8
servings15
minutes15
minutesDelicious scones that can be whipped up quickly for your weekend brunch – gluten-free and refined sugar-free!
Ingredients
1 cup brown rice flour (see notes)
1 cup blanched almond flour
1/2 cup chopped pecans or walnuts
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg or ground cloves
1/4 teaspoon salt
2 medium overripe bananas
2 tablespoons ground flaxseed or flax meal
1/2 teaspoon vanilla extract
2 tablespoons maple syrup
1/4 cup non-dairy milk (I used almond milk)
1/4 cup unmelted coconut oil or cold vegan butter
- Optional maple glaze
1/4 cup cashew butter or almond butter
2 tablespoons maple syrup
2 teaspoons non-dairy milk (only for consistency)
2 drops of vanilla extract
A pinch of sea salt
- Optional toppings
2 tablespoons chopped and toasted pecans
Directions
- Preheat the oven to 375 degrees F. Mash the bananas well in a bowl, then add the vanilla extract, maple syrup, milk and flax meal and mix well together. Set aside for 5 minutes.
- Add the flours, nuts, baking powder, spices and salt to a large bowl and whisk together.
- Use a butter knife or pastry cutter to cut the oil or butter into tiny cubes, then use a fork to mix it into the dry ingredients.
- Add the wet banana mixture into the dry and continue to mix it in with the fork or a large spoon until the ingredients are well combined. Use your hands if needed at the end to knead it all together. The final result at this phase should be a crumbly looking dough.
- Turn the dough out onto a flat surface lined with parchment paper. Shape it into a disc that is approximately an inch tall and 8 inches wide. Use a pastry cutter or chef’s knife to cut the disc into 8 even triangles.
- Now gently use a chef’s knife to separate the slices at least an inch apart from each other so they have room to expand while baking.
- Transfer the parchment paper to a baking tray and bake for 15 to 17 minutes until slightly golden brown.
- While the scones are baking, whisk together the ingredients for the glaze in a small bowl until well combined.
- Remove the scones from the oven when done, and let cool on a wire rack for 5 minutes. Then drizzle the glaze over the scones. sprinkle with the chopped, toasted pecans and enjoy!
- Store in a covered container for a couple days at room temperature. They will also freeze well. Simply defrost and warm in a microwave for 30 seconds when ready to eat.
Notes
- If you’re not trying to eat gluten-free or don’t have rice flour on hand, feel free to sub with unbleached all-purpose flour or whole wheat pastry flour.
