egg free scones

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

vanilla extract

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.

Quick and easy vegan almond flour scones! They are gluten-free, grain-free, variable (with different add-ins), plus 7 grams protein each!

So Easy 4 Ingredient Oat Scones (Vegan, Oil-Free, GF)

oat flour ((superfine / very finely ground))

coconut sugar

baking powder ((certified GF, as needed))

canned coconut cream

Preheat

Preheat the oven to 400F (200C). Position  a rack on the top slot of the oven. Line a large baking sheet with parchment paper. Lightly sprinkle the paper with oat flour (to prevent sticking when cutting, in step 6 below)

Whisk

Whisk the room temperature (not chilled) coconut cream or full fat coconut milk until smooth with no visible lumps. Measure the amount needed for the recipe. (Note: other nondairy milks will not produce the same results)

In a large bowl, whisk the oat flour, coconut sugar, baking powder and optional salt until combined.

Combine

Add the well-stirred, room temperature coconut cream or full fat coconut milk. Stir until completely combined and the mix comes together into a moist (not wet) dough. If the dough seems dry, add a small amount more coconut cream / milk.

Shape

Scoop the dough out onto the center of the prepared baking sheet. Press, shape and flatten the dough into a 6-inch (15 cm) circle. Dip fingertips in water and smooth the top so that it is even.

Cut dough into 6 equal wedges. Using a spatula, move the wedges so that they are spaced out onto the baking sheet (at least 1 inch/2.5 cm apart). If desired, prinkle the tops of the scones with a little bit more coconut sugar.

Bake

Bake in the preheated oven for 14 to 17 minutes until golden brown (watch closely during the final few minutes; the scones will brown quickly at the end).

Cool

Carefully transfer scones to a wire cooling rack. Serve warm or cool completely.

The scones came out really good. This is my first time making my own oat flour, it was easy. I will be adding these scones to my regular rotation of recipes.

These are AMAZING!!!!!!!!!!! I had a can of coconut cream in my pantry that's been sitting there for about a year, so I tried this recipe. They are so delicious! I added about 1/2 tsp of ginger and 1/2 tsp of cardamom. Thanks you for this wonderful recipe!!!!!

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Top 2 egg free scones recipes from across the web

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Banana Bread Scones

So Easy 4 Ingredient Oat Scones (Ve...

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