I don’t know about you, but I always thought of scones as an old lady treat. I associated them with tea time and finger sandwiches, and due to their drier nature, I just thought they didn’t seem like something worth making. But as it turns out, tea time and finger sandwiches sound lovely to me, and I think I might be already turning into an old lady. Or maybe scones are actually just cooler and more delicious than I gave them credit for.
I first made these vegan scones, which were developed by Ashley of Baker By Nature. They turned out so delicious, and I knew I had to make them again. The second time, I decided to tweak the recipe and make them gluten-free! I had never made scones before this recipe, but after realizing how easy and versatile they are to make, I have a feeling that they will become a staple. I have a few ideas of other flavours I want to try making, so stay tuned!
These scones are a delicious and relatively healthy snack, and as most things are, they are best enjoyed with a cup of coffee.
- I found that the dough of the gluten-free version of these scones was much more sticky and hard to work with, compared to when I made them using regular flour. I debated adding more flour to the dough because it seemed too wet, but I am glad that I didn’t, because they would have ended up being much too dry. However, if your dough is so wet that you can’t shape it at all, you could try adding a touch more. Or just add in your non-dairy milk slowly in case you don’t want to use it all.
- If you are using frozen berries, do not thaw them before baking, as the will become too liquid-y.
- To make this recipe free of refined-sugar, you could try substituting the brown sugar for maple syrup.
- These scones are yummy on their own, but they are significantly levelled up when drizzled with the simple 2-ingredient glaze, or topped with vegan butter when they’re fresh out of the oven.
Blueberry Banana Scones (Vegan + Gluten-Free)
Vegan • Gluten-free • Dairy-free • Nut-free and Soy-free options
Prep time: 10 minutes
Bake time: 20-22 minutes
Total time: 30 minutes
Yeild: 8 scones
- 1½ cup all-purpose gluten-free flour
- 1 cup oat flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp ground nutmeg
- ½ tsp cinnamon
- ¼ cup brown sugar
- ¼ cup coconut oil, solid
- 1-1½ cup fresh or frozen blueberries
- ½ cup ripe banana, mashed (about 1-1½ large bananas)
- ½ cup soy milk (or other non-dairy milk, such as almond or coconut)
- 2 tsp pure vanilla extract
- For the glaze:
- ½ cup icing sugar
- 1 tbsp non-dairy milk
- Pre-heat oven to 400°F, and line a baking sheet with a reusable baking mat or parchment paper.
- In a large bowl, mix together flours, baking powder, baking soda, nutmeg, cinnamon, and brown sugar.
- Using your hands, mix in solid coconut oil until it is broken down into small, pea-sized pieces. Be careful to not let the oil melt in your hands as you mix it in. It is important that your coconut oil is solid – if it has melted, simply put it in the fridge for 15 minutes or so, until it is solid.
- Add in fresh or frozen berries – if using frozen, like I did, do not thaw the berries before adding them. Stir them in until they are coated in the dry ingredients.
- In a separate, smaller bowl, mash the banana, and mix in non-dairy milk and vanilla. Add this mixture into the dry ingredients, and fold together until all ingredients are mostly incorporated.
- Transfer the dough onto a surface, sprinkled with gluten-free flour. Knead a few times until dough is fully mixed together and is quite sticky.
- Form the dough into a circle , roughly 8 inches in diameter, (does not need to hold as a sphere ball), and cut into 8 triangle-shaped pieces.
- Place all 8 pieces onto the lined baking sheet, and bake for 18-20 minutes, until slightly golden on edges.
- Drizzle with glaze before enjoying!
With love and lattes,