These Banana Bread Scones are full of banana flavor and naturally vegan and egg-free! Crispy edges and a fluffy center make the perfect treat.
Banana bread is great, but have you ever had Banana Bread Scones?! This recipe combines the rustic comfort of a buttery scone with the sweetness of banana bread for the ultimate breakfast or afternoon treat. They’re a great way to use up your extra ripe bananas…and honestly, I think I like these even more than the classic bread!
INGREDIENTS FOR BANANA BREAD SCONES
Scones are similar in texture to a biscuit, but are slightly more crumbly and often studded with add-ins, like nuts or fruit. This recipe is made with simple, pantry-friendly ingredients that you can easily keep on hand. It seems like there’s always at least one overripe banana on my counter, and these scones are the perfect way to use it!
What gives these scones a banana bread flavor?
- Mashed banana: banana acts as both an egg replacer and adds natural sweetness to this recipe. Make sure to use an extra-ripe banana for the best sweet banana flavor!
- Brown sugar: scones are typically made with white cane sugar, but using brown sugar gives them more moisture and a classic caramel flavor.
- Cinnamon: adds the perfect hint of spice and warmth!
- Add-ins: I love to add nuts and chocolate to my banana bread, so I do the same for these scones.
HOW TO MAKE EGG-FREE SCONES
This recipe is pretty similar to any scone making process, and easily made vegan with non-dairy milk, and the use of mashed banana instead of egg:
- Grate the butter and return to the freezer
- Mash the banana and combine with the other wet ingredients
- Whisk the dry ingredients together, then cut in the frozen butter
- Add the banana mixture, nuts, and chocolate, then stir to combine
- Shape the dough, then use a bench scraper or sharp knife to cut into wedges
- Bake until golden brown, then enjoy!
Note: Scone dough is normally pretty sticky, but I found that egg-free dough needs to be slightly on the drier side in order to rise perfectly and have the best texture.
Scones are usually served for breakfast or an afternoon snack with a warm beverage, like coffee and tea. These Banana Bread Scones are so delicious, though, that we’ve also been enjoying them as dessert! Their fluffy center and crispy edges make the best texture combo, especially paired with melty chocolate 🙂 I highly recommend reheating your leftovers in the toaster oven!
BAKING TIPS FOR THE BEST SCONES
- Keep the butter cold: it’s important to keep your butter cold so it creates air pockets in the scones while they bake in the oven. Try to remember to freeze it ahead of time, and keep
- Measure your flour correctly: the ratio of wet to dry ingredients is crucial for the best scones. Make sure to spoon and level your flour (or go by weight) for the most accurate results. Scooping out of the bag compresses the flour, and your scones will be too dry if you measure this way.
- Get creative! I love adding chocolate and walnuts to my scones, but you can totally add in whatever you want – hazelnuts, almonds, or dried fruit would also be delicious!
Should I make more scone recipes? Leave a comment in below and let me know what flavor you’d like to see next on the blog! Finally, if you make these scones and decide to share on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl. I love seeing your delicious recreations 🙂Print
These Banana Bread Scones are packed with banana flavor, and naturally vegan and egg-free! With crispy golden edges and a fluffy texture, they’re the perfect breakfast or afternoon treat.
- 1/2 cup (1 stick) vegan butter, frozen*
- 1/2 cup mashed ripe banana (about 1 large)
- 1/2 cup (118 ml) soy milk, plus 2 tablespoons (divided)
- 1/4 cup (62 g) brown sugar, packed
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups (322 g) all-purpose flour, spooned and leveled; plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (55 g) chopped walnuts or pecans
- Optional: 1/2 cup (87 g) dairy-free chocolate chips
- Optional: 1 tablespoon raw cane or turbinado sugar, for topping
- Prep: Use a box grater to grate the butter over a plate, then place back in the freezer. Set a baking sheet aside and preheat the oven to 400F.
- Wet Ingredients: Mash the banana in a medium bowl until it is mostly smooth and glossy – I recommend measuring out 1/2 cup and repurposing the rest, so the recipe works as intended. Add the soy milk, sugar, vinegar, and vanilla to the bowl and stir until evenly combined.
- Dry Ingredients: In a separate large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Add the frozen butter to the flour and use a pastry cutter or two works to combine the two together, until incorporated with pea-sized crumbles. Add the banana mixture, nuts, and chocolate (if using) to the bowl, then use a spatula and gently mix until just-combined.
- Shape the Scones: Lightly dust a cutting board or countertop with flour and place the scone dough on top of it. Use your hands to press the dough into a large circle about 1″ thick. Then, use a bench scraper or large knife to cut the circle into 8 equal triangles. Transfer the scones to the baking sheet (no need to line it), then brush the tops of each scone with milk (for browning), followed by raw sugar, if using.
- Freeze: Place the baking sheet in the freezer for 15 minutes – this allows the butter to harden again, and helps the scones have a fluffier texture. If you don’t have room in your freezer, even 15 minutes in the fridge will help!
- Bake: Immediately transfer the cold baking sheet to the middle rack of the oven and bake for 15 to 18 minutes, until the scones are golden. Remove from the oven and let sit on the baking sheet for a couple of minutes before transferring to a cooling rack.
- Serve: enjoy warm, or let cool before serving as desired. Store leftovers at room temperature, in a container with a loose-fitting lid, for up to 4 days. Leftover scones can also be frozen for up to 2 months and defrosted as necessary.
- Frozen butter: keeping the butter cold is key to the perfect scone texture – if you forget to freeze your butter ahead of time, grate it onto the plate, then freeze for 20 to 25 minutes instead of 15 to get it colder. I haven’t tried to make this recipe using coconut oil, but I imagine it would work well as well!
- Other substitutions: soy milk can be swapped with another unsweetened non-dairy milk of choice. Brown sugar can be swapped for coconut sugar, but the scones will be slightly more dry. I haven’t tested this recipe using gluten-free flour, but a gf all-purpose blend should work well here!