Vegan Banana Nut Scones
These delightful banana nut scones will fill your kitchen with a comforting aroma as they bake to golden perfection. The nutty crunch from the toasted pecans or walnuts combined with the warmth of cinnamon and ginger creates a delectable flavor profile. These scones are tender and moist, thanks to the ripe mashed bananas and a sweet glaze made with maple syrup. Enjoy these scones as a cozy treat for breakfast or a relaxing afternoon snack with a cup of tea.
— Constant Cookbook
Ingredients
- 1 cup raw pecans or walnuts
- 2 cups white whole wheat flour or regular whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon salt
- ⅓ cup solid coconut oil or 5 tablespoons cold butter
- ¾ cup mashed ripe banana (about 2 medium bananas)
- ¼ cup milk of choice (almond milk, low fat milk, etc.)
- 2 tablespoons maple syrup or honey
- ½ teaspoon vanilla extract
- 1 cup powdered sugar*
- ⅛ teaspoon fine grain sea salt
- 1 tablespoon melted coconut oil or butter
- ½ teaspoon vanilla
- ¼ cup maple syrup, more if needed
Instructions
- Preheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.
- In a medium mixing bowl, combine the flour, 3/4ths of the chopped nuts, baking powder, cinnamon, ginger and salt in a bowl and whisk together.
- Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.
- In a liquid measuring cup, measure 3/4 cup mashed banana. Add milk until you have a total of 1 cup liquid. Pour in the maple syrup and vanilla extract, and mix well.
- Pour the banana mixture into the dry mixture and combine with a big spoon. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.
- On a flat surface (like a cutting board), form dough into a circle that’s about an inch deep all around. Use a chef’s knife to cut the circle into 8 even slices.
- Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 minutes to 17 or until lightly golden brown.
- While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. (If you’re using coconut oil and it solidifies on contact with cold syrup, gently warm the glaze in the microwave or on the stove, then mix again.) Let the scones cool for a few minutes, then drizzle the glaze generously over the scones. While the glaze is wet, sprinkle it with the remaining chopped nuts.
Cook Time
15M
Prep Time
PT15M
Yield
8
Nutrition
- Calories: 388 calories
- Sugar Content: 23.6 g
- Sodium Content: 190.7 mg
- Fat Content: 20.4 g
- Saturated Fat Content: 9.7 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 50.3 g
- Fiber Content: 5 g
- Protein Content: 5.3 g
- Cholesterol Content: 0 mg
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