Vegan Banana Scones
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
-
Servings
8
-
Calories
239 kcal
-
Cuisine
American
Vegan Banana Scones
Report
Vegan Banana Scones are made healthy with whole grain flour, coconut oil, and lightly sweetened. These flaky scones are perfect for banana lovers. Gluten free friendly.
Share:
Ingredients
- 2 cups white whole wheat flour*
- 1/4 cup coconut sugar or dry sweetener of choice
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg optional
- 1/3 cup coconut oil or vegan butter frozen
- 2/3 cup well mashed extra ripe bananas (about 2 small)
- 1/2 cup non-dairy milk of choice soy, almond, coconut, cashew, etc.
- 2 teaspoons vanilla extract
optional glaze
- 1/2 cup confectioners sugar
- 1/2 teaspoon vanilla extract or maple extract!
- 1/2 tablespoon non-dairy milk or coffee creamer
Instructions
- Preheat oven to 400ºF and line a large baking sheet with parchment paper.
- Combine dry ingredients: In a large bowl or bowl of food processor add flour, sugar, baking powder, salt, and spices. Stir or pulse until combined.
- Add frozen coconut oil or butter: Grate frozen coconut oil or butter chunk into bowl of dry ingredients then work in with pastry blender. If using food processor, cut in frozen coconut oil or butter by pulsing until small chunks remain.
- Add wet ingredients: Gently stir in the banana, milk and vanilla to large bowl of dry ingredients, careful not to over-work the dough. Or with food processor motor running, add in milk until just combined. Then remove S-blade and continue stirring with spatula. The dough should be thick and slightly sticky.
- Shape dough: Sprinkle flour on flat surface and using floured hands shape dough into large circle, about 8" in diameter, on prepared baking sheet. Using a large sharp knife cut 8 triangle slices into dough. Gently pull apart and place 2" apart on baking sheet. See notes in post for other baking options.
- Bake for 15-20 minutes, until edges are crisp but middles are still slightly soft. Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Glaze once scones have cooled.
- Scones will stay fresh in airtight container, best enjoyed the day of but within 3 days.
Notes
- FLOUR - half unbleached all-purpose, half whole wheat flour may be subbed. If using ALL whole wheat flour, your scones will probably be more dense and possibly dry. I would add a few tablespoons LESS of flour if you go this route. 1:1 gluten-free baking flour should also work.
- BUTTER - feel free to use frozen dairy free butter or conventional butter here if not vegan. But it's best to use frozen.
- STORAGE - leftover scones can be stored in an airtight container at room temperature for 3 days.
- FREEZE - you can also double wrap scones with plastic wrap and store in freezer up to 1 month. Thaw at room temperature or in microwave.
Nutrition Information
Show Details
Serving
1scone
Calories
239kcal
(12%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Sodium
226mg
(9%)
Potassium
81mg
(2%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
9IU
(0%)
Vitamin C
1mg
(1%)
Calcium
97mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 239kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 226mg | 9% |
| Potassium | 81mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
Easy Cinnamon Chip Scones Recipe (Panera Copycat)
American, British, Irish, Scottish
5.0
(18 reviews)
