Easy to prepare Banana Nut Scones – like banana bread in scone form with a simple maple glaze and packed with chopped walnuts| Gluten Free + Vegan + Grain Free

So apparently yesterday was the first official day of Spring here in the UK!

That is something that I never would have even thought twice about when I was still living in Arizona. Where I grew up our seasons were basically: tolerable, hot, really hot and literally-burning-in-the fires-of-hell hot. At any rate it was almost always sunny so it didn’t matter too much what the season was.

After last weeks random mini blizzard these past couple of mornings have been absolutely gorgeous and now I know why. Yesterday morning I just sat by a window with a cup of coffee and one of these banana nut scones and just enjoyed the first real spell of good weather we’ve had in a while.

But enough about the weather – we’ve got scones to make!

How to Make: Banana Nut Scones

Coming at you once again with another chickpea flour (<–that’s an affiliate link just to let you know.) based recipe. I’m obsessed, and with good reason!

After I sharing the banana bread I made a couple of weeks ago I was left with loads of ripe bananas and a craving for something glazed so it seemed like a no brainer.

A few things to note before you make these:

• You have to chill the dough before baking. If the coconut oil isn’t cold enough in the dough your scones will end up spreading too much while baking.
• Full fat coconut milk works best here – it’s a much nice, softer texture.
• If you want a full refined sugar free scones you can always grind up some extra coconut sugar to make into powdered sugar for the glaze. It also adds a really gorgeous, caramel-y type of flavour!
• You need to use the drop method when prepping these scones for baking. The dough is far too sticky to shape and cut so just scoop out large dollops of dough and drop them into place.

These have such a unique texture when it comes to scones – kind of like a cross between a muffin and a biscuit. The outsides are slightly crunchy and the inside nice a tender. So good!

Overall these are fairly easy to make – nothing to difficult or fancy. Just mix, fridge and drop!

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Recipe

Banana Nut Scones with Maple Glaze

Yield: 10 scones Prep Time: 20 minutes Cook Time: 15 minutes Additional Time: 20 minutes Total Time: 55 minutes

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Easy to prepare Banana Nut Scones - like banana bread in scone form with a simple maple glaze and packed with chopped walnuts| Gluten Free + Vegan + Grain Free

Ingredients

• 2 1/4 cup | 230 grams chickpea flour
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• 1/4 cup | 55 grams soft coconut oil
• 3 ripe | about 300 grams bananas
• 1/2 cup | 112.5 grams full fat coconut milk
• 1/4 cup | 50 grams coconut sugar
• 1 cup | 125 grams chopped walnuts

Maple Glaze

• 1 cup | 110 grams powdered sugar, sifted
• 2 tablespoons | 30 ml maple syrup
• 1-2 teaspoons | 5-10 ml almond milk (or milk of your choice)

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. In a large mixing bowl, whisk together the chickpea flour, baking powder and cinnamon.
2. Add the coconut oil to the flour and use a fork to mix into the flour. Mix until the coconut oil is well combined. Your mixture should be powdery & dry. 
3. In a smaller mixing bowl, mash the bananas until almost all lumps are gone. Mix in the coconut milk and sugar until combined.
4. Pour the banana mixture into the dry ingredients and mix together. Stir in the walnuts. You should have a thick sticky batter. Cover and refrigerate for 30 minutes to allow the coconut oil to harden so it doesn't spread too much when baking.
5. Preheat oven to 375°F/190°C. Lightly grease or line a large baking tray with baking paper.
6. When you're ready to bake scoop out large spoonfuls of the dough and drop onto your prepared tray. Leave at least 2 inches in between dough leaving a little room for spreading as they bake. Bake for 15-20 minutes - the tops with be golden and the scones firm.
7. As the scones are in the oven prepare your glaze. Simple mix together the sugar, maple and almond milk together in a small bowl or cup. Mix until no lumps remain and you're left with a thick glaze. 
8. Let the scones cool on the baking tray for about 5 minutes before transferring to a wire rack to cool completely. Once cool drizzle over the glaze and enjoy!
9. These are best enjoyed fresh the day you make them. If you have any leftovers I recommend warming them up in the microwave or on a low heat in the oven before eating them and they'll be good as new.

Nutrition Information

Yield: 10

Serving Size:

scone Calories: 323Saturated Fat: 7gSodium: 29mgCarbohydrates: 36gFiber: 3gSugar: 20gProtein: 8g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Cuisine: Vegan