vegan scones recipe

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.

Bake up a batch of Coconut Raisin Vegan Scones to enjoy with tea or for serving at breakfast or brunch.

Coconut Raisin Vegan Scones

all-purpose flour

baking powder

salt

coconut oil (soft, not melted, see note below)

raisins

coconut

coconut milk ((I use canned coconut milk, see note below))

coconut milk

turbinado sugar

Preheat over to 400°F.

Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder, sugar, and salt.

Add soft coconut oil to the bowl and using a pastry blender, cut coconut oil into the flour mixture until the mix looks sandy and all of the bigger chunks have been broken up.

Add the raisins and the shredded coconut and mix until combined.

Add 2/3 cup of coconut milk to the bowl and with a wooden spoon, stir until a dough is formed.

Knead the dough lightly and quickly until all ingredients have combined and there are no more dry parts in the bowl. Form into a ball.

Transfer dough ball to the parchment lined baking sheet and form dough into an 8-inch wide, 1" tall disc.

Place baking sheet in the refrigerator to chill for 15 minutes.

After dough has chilled, brush the top with 1 tbsp of coconut milk and sprinkle with the turbinado sugar.

Using a knife, or a pizza cutter, cut the disc into 8 equal wedges and arrange them at least 2 inches apart on the baking sheet.

Bake for 20 minutes or until golden on top.

Delicious! The combination of raisins and coconut was a delicious combo that I never would have thought of!

Top 2 vegan scones recipe recipes from across the web

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Vegan Banana Scones

Coconut Raisin Vegan Scones

Top 2 vegan scones recipe recipes from across the web

The most viewed vegan scones recipe 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

Coconut Raisin Vegan Scones

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