Name: Vegan Banana Nut Scones Recipe
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: For Scones:; 1 cup raw pecans; 2 cups white whole wheat flour; 1 tbsp baking powder; 1 tsp Cinnamon; ½ tsp ground ginger; ½ tsp salt; ⅓ cup solid coconut oil; ¾ cup mashed ripe banana; ¼ cup milk; 2 tbsp maple syrup; ½ tsp vanilla extract; For Maple Glaze:; 1 cup powdered sugar; ⅛ tsp fine grain sea salt; 1 tbsp coconut oil; ½ tsp vanilla; ¼ cup maple syrup

How To Make Vegan Banana Nut Scones

Satisfy your sweet tooth cravings with this flavorful scones recipe! It’s vegan-friendly, and loaded with tasty banana and crunchy nuts.

Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

Serves:

Ingredients

For Scones:

1cupraw pecansor walnuts
2cupswhite whole wheat flouror regular whole wheat flour
1tbspbaking powder
1tspcinnamon
½tspground ginger
½tspsalt
⅓cupsolid coconut oilor 5 tablespoons cold butter
¾cupmashed ripe bananaabout 2 medium bananas
¼cupmilkalmond milk, low fat milk, or any milk of choice
2tbspmaple syrupor honey
½tspvanilla extract

For Maple Glaze:

1cuppowdered sugar
⅛tspfine grain sea salt
1tbspcoconut oilmelted, or butter
½tspvanilla
¼cupmaple syrupadd more if needed

Instructions

Preheat oven to 425 degrees F.
Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper.
Toast the nuts in the oven until fragrant, for 3 minutes.
Chop the nuts into very fine pieces.
In a medium mixing bowl, combine the flour, ¾ of the chopped nuts, baking powder, cinnamon, ginger and salt in a bowl, then whisk together.
Using a pastry cutter or fork, cut the coconut oil or butter into the dry ingredients.
In a liquid measuring cup, measure ¾ cup mashed banana.
Add milk until to get a total of 1 cup liquid, then pour in the maple syrup and vanilla extract. Mix well.
Pour the banana mixture into the dry mixture then combine with a big spoon.
Mix until the wet and dry ingredients are evenly incorporated.
On a flat surface, form dough into a circle that’s 1 inch deep all around.
Use a chef’s knife to cut the circle into 8 even slices.
Separate slices, then place on the baking sheet covered with parchment paper.
Bake for 15 minutes to 17 or until lightly golden brown.

Maple Glaze:

Whisk together the powdered sugar, salt, coconut oil, vanilla, and maple syrup in a small bowl until smooth and creamy.
Let the scones cool for a few minutes, then drizzle the glaze generously over the scones.
Sprinkle the remaining chopped nuts, serve, and enjoy!