Coffee shop scones are hit or miss, especially considering scones are meant to be served warm from the oven with tea and accompaniments (traditionally jam and clotted cream).
These soft, tender, and healthier banana bread scones have the beautiful flavor of banana bread and a soft tender buttery texture that’s the perfect scone/banana bread hybrid. The small pieces of butter that melt throughout and coconut yogurt create such a divine texture that’s impossible to describe.
I glazed mine with a sweet cream cheese icing, but they are equally delish with berry jam and a dollop of yogurt.
This makes a pretty big batch but the dough freezes super well and I know everyone loves a freezer stash of their favorite baked goods 😉
🍌❤️GF Vegan Banana Bread Scones (makes 12 medium scones) 🏽
2 c GF flour blend
1/2 c almond flour
2.5 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/3 c coconut sugar
5 tbsp vegan butter – frozen (I used Melt Organic)
1 1/2 c very ripe mashed bananas
1/4 c coconut yogurt (I like Cocojune or Culina) or coconut cream
1 tsp vanilla extract
1 flax egg
Optional: 1/4 c sunflower seeds or chopped nuts
Coconut sugar for sprinkling
Glaze: 2 tbsp Spero Foods cream cheese + 2 tbsp maple syrup + 1/4 c warm oat milk OR top with more Cocojune/Culina coconut yogurt for a 1 ingredient topping =)
Combine the flours, baking powder, salt, cinnamon and coconut sugar in a large bowl.
Grate the butter or shave it with a small paring knife – do this quickly before it warms up.
Quickly mix butter into dry ingredients and refrigerate.
Mash the bananas in a separate bowl then add the yogurt, vanilla, and egg to the bananas and mix well.
Combine wet and dry ingredients and mix to incorporate. DON’T OVERMIX.
Fold in seeds/nuts if using.
Chill the dough for at least 2 hours.
Scoop 1/4 c portions onto a parchment lined pan. Sprinkle with coconut sugar.
Bake at 375 degrees for 18-22 minutes, or until bottoms are golden and tops are firm 😉
Combine the glaze ingredients and refrigerate for an hour or two to set.
Spoon glaze over scones.
Best enjoyed warm