Blueberry Banana Scones (Vegan)

Name: Blueberry Banana Scones (Vegan)
Prep time: 20 min
Cook time: 22 min
Total time: 52 min
Yield: 8 scones
Ingredients: 2 and 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon nutmeg; 3 and 1/2 tablespoons coconut sugar; 1/4 cup coconut oil, solid; 1 and 1/2 cups fresh blueberries; 1/3 cup ripe, mashed banana; 1/2 cup plus 1 tablespoon unsweetened coconut milk (unsweetened almond milk will also work); 2 teaspoons vanilla extract; 1 tablespoons coconut milk; 1/2 cup confectioners sugar

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5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
52 mins
Servings
8 scones
Course
Breakfast, Snacks

Blueberry Banana Scones (Vegan)

Iris Warren

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An easy recipe for Vegan Blueberry Banana Scones! They're sweet, crumbly, and bursting with berries in every bite.

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Ingredients

Servings

2 and 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
3 and 1/2 tablespoons coconut sugar
1/4 cup coconut oil, solid
1 and 1/2 cups fresh blueberries
1/3 cup ripe, mashed banana
1/2 cup plus 1 tablespoon unsweetened coconut milk (unsweetened almond milk will also work)
2 teaspoons vanilla extract

For the glaze:

1 tablespoons coconut milk
1/2 cup confectioners sugar

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Instructions

Preheat the oven to 400° (F). Line a baking sheet with parchment paper and set it aside.
In a large bowl, mix together the flour, salt, baking powder, baking soda, nutmeg, and coconut sugar. Add the coconut oil and - using your hands - work it into the flour, creating pea-sized pieces. Add in the blueberries and gently toss them in the flour mixture until they're well coated.
Make a well in the center of the dry ingredients and add in the mashed banana, coconut milk, and vanilla. Stir the wet ingredients together with a fork, then use a rubber spatula to incorporate them into the batter, mixing until just combined. The dough will be very thick and sticky.
Turn the dough out onto a lightly floured work surface and gently knead it into an 8-inch round. Slice the round into 8 even wedges, then transfer the wedges to the prepared baking sheet.
Bake for 22 to 24 minutes, or until cooked through and golden brown. Allow the scones to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. While the scones cool, make the glaze.
For the glaze: In a small mixing bowl, whisk together the coconut milk and confectioners' sugar until no lumps remain. Drizzle the scones with the glaze and serve at once.