Banana Scones
Move over, banana bread – there’s a new breakfast in town. Banana scones are the answer you need for a sweet breakfast that uses your bounty of ripe bananas. This recipe for vegan banana nut scones with pecans is a wholesome option that you’re going to want to make again and again!
Servings: 8 Scones
Calories: 320kcal
Ingredients
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1 tsp ground ginger
- 1/2 teaspoon salt
- 3/4 cup pecans chopped
- 1/3 cup coconut oil solid + cold
- 1 cup ripe banana mashed (2-3 medium-sized mashed bananas)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- maple glaze for topping
Instructions
- Preheat oven to 400°F/205°C and line a baking sheet with parchment paper.
- Add dry ingredients to a medium mixing bowl and combine.
- Pour the wet ingredients into the mixing bowl and use a pastry blender to combine all ingredients together. (Using a pastry blender will ensure that you don't over-mix!)
- On a floured surface, form dough into a circle that is roughly an inch thick all around and cut into 8 slices, just like you would a pizza.
- Place separated slices onto a baking sheet and bake for 12-15 minutes.
- Drizzle with homemade maple glaze.
Notes
Pro Tips!
Save your banana nut scones for later and preserve their texture and flavor. Simply tuck them into an airtight container on your kitchen counter for up to 2 days, or put them in the fridge for up to 5 days. You can also freeze them for up to 3 months, a great idea for a nutritious breakfast on the go.
- Don’t overmix the batter. Overmixing the batter will make these nut scones have more of the consistency of banana bread. (Obviously, that’s not the goal.) Using a pastry cutter or even a fork creates a great consistency for these scones.
- For the best rise possible, refrigerate or even freeze the coconut oil. You want the coconut oil to be really solid.
Save your banana nut scones for later and preserve their texture and flavor. Simply tuck them into an airtight container on your kitchen counter for up to 2 days, or put them in the fridge for up to 5 days. You can also freeze them for up to 3 months, a great idea for a nutritious breakfast on the go.
Nutrition
Calories: 320kcal | Carbohydrates: 41g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 337mg | Potassium: 173mg | Fiber: 3g | Sugar: 9g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg
