banana 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.

Vegan Banana Scones with just the right amount of density, flake and fluff, a delicious crust, super yum banana bread taste, toasty nuts, and an over-the-top splatter of maple glaze. 

bananas they

/ 60 mls canned coconut milk (, light

apple cider vinegar (*)

butter

cinnamon

nutmeg

salt

baking powder

baking soda (, (bicarbonate of soda in the UK))

/ 100 g chopped walnuts

/ 100 g powdered sugar

maple syrup

coconut milk

tiny pinch fine salt

Line a large baking tray with parchment paper and set aside.

Peel the bananas and put them in a medium sized bowl. Mash them with a fork until they are wet and mostly lump free. A few small lumps are fine.

Add the sugar, coconut milk, vanilla and vinegar to the banana. Stir well to combine, then pop it in the fridge while you get on with the next step.

To a large bowl add the flour. Cut the butter into little pieces and drop them into the flour. Either cut the butter into the flour with a pastry cutter, or use your fingers to rub it in. To use your fingers, put both hands into the bowl and use the tips of your fingers to rub the flour and lumps of butter together until the lumps disappear into the flour and the whole thing looks like fine breadcrumbs.

To the flour mixture, add the cinnamon, nutmeg, salt, baking powder baking soda and nuts. Stir it all up really well to combine.

Remove the wet ingredients from the fridge and pour into the dry ingredients. With a spoon or spatula, mix them together until everything is moistened. If you have trouble getting it to come together, use a hand to get in there and knead it gently together. Try not to overwork it though.

Generously flour your work surface and your hands and turn out the scone dough onto the floured surface. It will feel pretty sticky. Sprinkle some flour on the top of the dough and pat it into a disc shape about 8 inches wide. Dust your hands with a little more flour if things get sticky.

With a large sharp knife or dough cutter, cut the disc into 8 wedges. I find that a wet knife works best. I keep a pint glass of cold water next to me and dip the knife in, then give it a quick shake to get any excess off, between cuts.

Preheat oven to 420°F (215 °C)

Transfer each wedge carefully to the lined baking tray, leaving at least an inch free around each one. I use a spatula to move them with as it&#x27;s easier to pick them up. Once on the tray, brush with a generous amount of coconut milk, then put the whole tray carefully in the fridge for 15 minutes. This step is important so don&#x27;t skip it.

Preheat oven to 420°F (215 °C) while the scones chill in the fridge.

Remove from the fridge after 15 minutes and place in the hot oven on the middle shelf. Bake for 18 to 20 minutes. They should be puffed up and lightly golden.

Remove from the oven and leave to cool for a few minutes on the tray. You can then either glaze them while still warm or let them cool completely before glazing. For a stickier effect do it while warm. If you want the glaze to set, wait until they are cold.

To a small bowl, add the powdered sugar. Gradually add the maple syrup stirring as you go to work out lumps. Then add the coconut milk gradually. It wont seem like enough liquid at first but it should come together into a nice, thick, dribbly glaze with a bit of stirring. If you prefer it thinner you can add a tiny bit more coconut milk but a thicker glaze coats the scones better. Drizzle the glaze over each scone with a spoon.

To make the glaze

These easy Chocolate Chip Banana Scones are like banana bread with crispy, buttery edges and soft, flaky centers. The perfect scone!

Chocolate Chip Banana Scones

all purpose flour

brown sugar

butter,

chocolate chips

+ 2 tablespoons heavy cream, divided

medium banana, mashed (about 1/3 cup)

turbinado sugar

butter, melted

milk

Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.

In a large bowl whisk together the flour, baking powder, salt, brown sugar, and cinnamon.

Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles very coarse sand. Don&#8217;t worry if you have butter the size of peas throughout the mixture, this is fine. Mix in the chocolate chips.

In a medium bowl mix together 1/2 cup of the heavy cream and banana.

Make a well in the center of the dry mixture and pour the cream mixture into the well. Mix the dough together using a wooden spoon or rubber spatula. It will be slightly dry, but will hold together. Don&#8217;t over-mix.

Place the dough onto a lightly floured surface and form it into a disk about 1 1/2 &#8211; 2- inches thick. Using a knife or a pizza cutter, cut the dough into 6 wedges.

Place the wedges onto the prepared baking sheet, and brush with the remaining 2 tablespoons of heavy cream. Sprinkle with turbinado sugar.

Bake for 15- 20 minutes until the edges are golden brown.

Icing

Whisk together the butter, powdered sugar, cinnamon, and milk until smooth. Drizzle the icing onto the scones and allow it to set.

Melt in your mouth delicious and so easy (actually ridiculously easy), these Banana Bread Scones are moist with a wonderful crunchy exterior. The brown butter icing has been described as "to die for".

Ridiculously Easy Banana Bread Scones

butter ((1 stick))

banana

cream,

all-purpose flour

dark brown sugar

walnuts

(turbinado sugar

salted butter

Preheat the oven to 400°F. Line a sheet pan with parchment paper.

Mash banana with a fork until fairly smooth and no lumps are left. Add 1/2 cup of the banana to a 2-cup measuring cup. Add the egg to the cup with the banana and whisk with a fork until well combined.

Add enough heavy cream to reach the 1-cup measuring line. (the total amount for the banana, egg and cream will be 1 cup). Add the vanilla and stir well with the fork. Place the cup in the freezer for 10 minutes.

Place the butter in a microwave-safe bowl and cover it with a damp paper towel. Cook on high power for 50-60 seconds or just until melted. Remove from microwave and set aside to cool a bit.

In a medium-large bowl, combine the flour, brown sugar, baking powder, salt and walnuts. Make a well in the center.

After the cream has been in the freezer for 10 minutes remove and add the butter to the cream mixture, stirring with a fork until the mixture is lumpy.

Pour the banana mixture into the well in the flour bowl. Stir from the bottom up, with a sturdy spatula or large spoon, just until all of the flour is mixed in. The dough with be a little crumbly and a bit stiff.

For traditional-shaped scones, tip out the mixture onto a work surface knead it 2-3 times to bring it together. Pat the dough into a 6-inch circle.

Using a sharp knife or a bench scraper, cut the circle into 8 equal triangles. (At this point, you could freeze the triangles well-wrapped on their sheet for another day. Then bake them from frozen.)

Place the triangles onto the prepared sheet pan, spacing them with several inches in between. Brush the tops with the cream and sprinkle with sanding (or raw or turbinado) sugar.

Place scones in the oven and immediately reduce the temperature to 375˚F. Bake until the scones are golden brown and set- about 20-25 minutes. A toothpick inserted into the center of a scone should come out clean.

Transfer the scones to a wire rack to cool. Serve warm or at room temperature. Drizzle with the Brown Butter Icing, if desired before serving.

For the scones:

Place butter in a medium-size microwave-safe bowl. Cover the bowl with a damp paper towel then place a plate (that will cover the top of the bowl) on top of the paper towel.

Microwave on high power for 3 minutes. Continue to cook for 30-second intervals until butter is beginning to turn a medium golden brown color. This will take anywhere from 3 1/2 to 6 minutes, depending on the power of your microwave.

Using a potholder or oven mitt (mixture will be HOT!) remove the bowl from the microwave and set it on a heat-safe surface. Remove the plate and paper towel and allow it to cool for 10 minutes on a heat-safe surface.a

Add 3 tablespoons of the milk and the vanilla to the butter and 1 cup of the powdered sugar. Stir with a whisk until smooth.

Drizzle over the scones as desired. You may have extra icing.

For the icing: (optional)

These scones are excellent!  Some of the best I've made, and I've made many over the years.  They're very reminiscent of banana bread but not as dense and heavy.  The outside is crisp and the crumb is moist and tender.  I added cinnamon, nutmeg and rum extract but made no other changes to the recipe.  The icing is delicious.  I cut half the dough into wedges, and dropped the other half, and preferred the dropped scones because they were a bit thicker.

These are delicious! The inside is so soft, moist, and fluffy. I like these even better than banana bread bc of the crispy exterior with added crunch from the Demerara sugar. My dough was a bit too soft to form into triangles, so I made drop scones instead, and they turned out great.

Best scones ever! Last night was my second night without sleep, so I didn't make the glaze, but we didn't think they needed it. I'll be making these regularly 
 Thanks a lot!

The butter didn't look as globular as it should, but I decided to procede as directed and they were great!  Thx for your reply and for the recipe!

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Top 4 banana scones recipes from across the web

The most viewed banana scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Banana Scones

Vegan Banana Scones

Chocolate Chip Banana Scones

Ridiculously Easy Banana Bread Scon...

The most viewed banana scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine