banana bread scones

Vegan Banana Scones that are flaky and tender with a golden crust and a delightful banana bread taste thanks so cinnamon, vanilla and toasty nuts!  No Added oil! GF and Nutfree options

Vegan Banana Scones

bananas

sugar

cinnamon (divided)

vanilla extract

flour (I use 1.5 cup all purpose and 1/2 cup whole wheat)

almond flour

tsp baking powder

tsp baking soda

pecans

tsp salt

coconut milk (use full fat coconut milk

Caramelize the bananas: slice the bananas and add to the skillet, add 2 tbsp of brown sugar and half the cinnamon and 1 tsp of coconut milk, mix and cook over medium heat until banana starts to get golden.  This can take 5 to 6 minutes. Once you are happy with them, let them cool down. Caramelizing the bananas adds a nice depth of flavor and  keeps the scones from getting too soft like a cake.

Preheat oven to 435 degrees F. Line a baking sheet or dish with parchment paper.

For making the scones, combine the flour, almond flour, baking powder, baking soda on a large bowl and whisk well. Add the sugar, pecans, salt, and spices and mix in.

Add 3/4 cup of the chilled coconut cream/milk and cut with a fork to mix in. Add the caramelized bananas and continue to cut with the fork. The mixture will initially feel very dry and then start to become fat crumbs and dough-like. Add another tbsp of coconut milk as needed.Once the dough starts to form, bring it all together with a spatula or your hands. Work quickly and shape the dough into a disc. It should be at least 3/4 inches tall. Slice the dough into 6 to 8 triangles using a pizza cutter or a sharp chef’s knife.

Place the scones on baking sheet and bake for 17 to 18 minutes.

Remove from the sheet and cool and serve.

These Banana Bread Scones are packed with banana flavor, and naturally vegan and egg-free! With crispy golden edges and a fluffy texture, they're the perfect breakfast or afternoon treat.

Banana Bread Scones

(1 stick) vegan butter, frozen*

banana (about 1 large)

(118 ml) soy milk, plus 2 tablespoons (divided)

(62 g) brown sugar, packed

apple cider vinegar or lemon juice

baking powder

baking soda

cinnamon

salt

(55 g) chopped walnuts or pecans

(87 g) dairy-free chocolate chips

Prep: 

Use a box grater to grate the butter over a plate, then place back in the freezer. Set a baking sheet aside and preheat the oven to 400F.

Wet Ingredients: 

Mash the banana in a medium bowl until it is mostly smooth and glossy &#8211; I recommend measuring out 1/2 cup and repurposing the rest, so the recipe works as intended. Add the soy milk, sugar, vinegar, and vanilla to the bowl and stir until evenly combined.

Dry Ingredients: 

In a separate large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Add the frozen butter to the flour and use a pastry cutter or two works to combine the two together, until incorporated with pea-sized crumbles. Add the banana mixture, nuts, and chocolate (if using) to the bowl, then use a spatula and gently mix until just-combined.

Shape the Scones: 

Lightly dust a cutting board or countertop with flour and place the scone dough on top of it. Use your hands to press the dough into a large circle about 1&#8243; thick. Then, use a bench scraper or large knife to cut the circle into 8 equal triangles. Transfer the scones to the baking sheet (no need to line it), then brush the tops of each scone with milk (for browning), followed by raw sugar, if using.

Freeze: 

Place the baking sheet in the freezer for 15 minutes &#8211; this allows the butter to harden again, and helps the scones have a fluffier texture. If you don&#8217;t have room in your freezer, even 15 minutes in the fridge will help!

Bake: 

Immediately transfer the cold baking sheet to the middle rack of the oven and bake for 15 to 18 minutes, until the scones are golden. Remove from the oven and let sit on the baking sheet for a couple of minutes before transferring to a cooling rack.

Serve: 

enjoy warm, or let cool before serving as desired. Store leftovers at room temperature, in a container with a loose-fitting lid, for up to 4 days. Leftover scones can also be frozen for up to 2 months and defrosted as necessary.

Delicious! So impressed with how these turned out- a perfect recipe :)

Caitlin these are SO delicious, what the heck?! Made mine with oatmilk instead of soy, because it was what I had in the house. Was afraid the dough was a little too wet, when i shaped the scones, but they turned out great with a little extra baking time, super crispy but so moist and fluffy on the inside :D This is surely one of your best baked good recipes, BIG recommendations to anyone considering trying this recipe, I will definitely be making these again!
P.S. Thanks so much for giving us the metric measurements too - even if i had to look up the weight of one "stick of butter" - it's 110 grams in case anyone else needs it ;)

I made these today with whole wheat flour.  If you do this, you will need to add more milk (probably about double), but otherwise they will turn out just fine.    I wouldn’t say these really taste banana-y (at least mine did not), but they are super yummy and easy to make.   Thank you!!

https://content.jwplatform.com/videos/WYUHGCyb.mp4

These Banana Bread Scones are full of banana flavor and naturally vegan and egg-free! Crispy edges and a fluffy center make the perfect treat.

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Top 2 banana bread scones recipes from across the web

The most viewed banana bread scones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Banana Scones

Banana Bread Scones

The most viewed banana bread scones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine