Banana Bread Scones
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.
- Prep Time: 25 Minutes
- Cook Time: 15 Minutes
- Total Time: 40 minutes
- Yield: 8 Scones 1x
- Category: Breakfast, Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
- 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!
Keywords: vegan scones, banana bread scones, egg-free scones, vegan banana bread