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Did you know it’s Brunch Week here on AMFT? I just love brunch and the versatility of it! One Monday, I shared a killer Starbuck’s copycat Mocha Frappaccino that will make you reconsider spending $4.50 each…mine is only around $.50. However, today I have the most moist and delicious Banana Walnut Scones that you’ve ever tasted!
I’ve made a lot of gluten free/dairy free desserts and breads over the past 5 months or so and this one tops them all! Seriously, this is probably the best one I’ve made so far. The texture of the scones resembles that of a traditional breakfast muffin (light and airy) as opposed to a traditional, dense scone, but I don’t care. These were AMAZING! Hubbyman didn’t even realize they were “special” until he saw me eating one. He said they were so good and had no idea they were gluten free and vegan! Now that is the best praise of all…at least to me!
I’ve joined up with over 30 great foodies this week for #BrunchWeek! We are all sharing some wonderful brunch recipes and a HUGE giveaway (so keep reading past the recipe to find the other bloggers and the giveaway! Trust me…this is one giveaway you won’t want to miss! There are over $1800 in prizes from some fabulous companies and I’m so excited to be part of this awesome group of #BrunchWeek bloggers!
I used my gluten free flour blend in this recipe, but you could substitute Cup4Cup or King Arthur GF Flours and it should work beautifully!
Banana Walnut Scones (Gluten Free and Vegan)
Ingredients
- 1 3/4 cups gluten free flour blend
- 1/4 cup sugar
- 2 tsps baking powder
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1/2 cup butter, COLD and cut into small pieces (for dairy free scones, use Earth Balance or other vegan butter)
- 2 ripe bananas, mashed
- 1/2 cup chopped walnuts
- 1/3 cup rice milk (well chilled, plus 2 tbsp for brushing the tops)
- 1 tsp vanilla extract
- 2 tbsp coarse sugar
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Whisk together the flour, sugar, baking powder, xanthan gum, and salt. Work in the cold "butter" until the mixture is crumbly. Stir in the nuts.
- Whisk together bananas, rice milk, and vanilla. Add to the dry ingredients, stirring until well blended. The dough will be very sticky, but should be cohesive.
- Drop dough onto the parchment paper and shape into a circle the size of a dinner plate. Use a pizza cutter or butter knife to cut the dough into 8 triangle-shapes. (The dough will be very sticky and will not move from its spot, but that's okay).
- Brush with a little extra rice milk and sprinkle the scones with coarse sugar. Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving.
- © Around My Family Table
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 253 Total Fat: 14g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 21mg Sodium: 297mg Carbohydrates: 31g Fiber: 1g Sugar: 9g Protein: 4g
Check out all these other fabulous #BrunchWeek recipes that were posted today!
Brunch Recipes with Eggs
Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands
Brunch Recipes with Potatoes
Traditional Home Fries by Sarcastic Cooking
Meat, Poultry and Fish Brunch Recipes
Chicken Pockets by Jane’s Adventures in Dinner
Turkey Dill Crepes by Kokocooks
Breads, Grains, Cereals and Pancake-type Yums
Cherry Coconut Granola by Katie’s Cucina
Brioche by poet in the pantry by poet in the pantry
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep
Fruit and Vegetable Brunch Recipes
Warm Salad Three Ways by Cook the Story
Spreads for Brunch
Black & Blue Thyme Jam by Cooking In Stilettos
Brunch Dessert Recipes
Crumb-Top Blueberry Muffins by Love and Confections
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook
Brunch Week Sponsors:
We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway(giveaway ended 5/10/13). Show them some love and appreciation! California Walnuts, Lodge Cast Iron, Flavors of Summer, Black Gold Farms, Food and Wine Conference, #SundaySupper, Bob’s Red Mill, Whole Foods Orlando, and Stonyfield Organic.
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Amy Thiessen @ These Wild Acres says
March 12, 2017 at 4:41 pmThese look awesome! Question- if serving for a brunch… can you serve them warm or room temp? Or should I warm them up right before? Thanks!
Wendy O'Neal says
March 15, 2017 at 9:04 pmHi Amy! I like them served slightly warmed. So good! w-
kirsten@FarmFreshFeasts says
May 13, 2013 at 4:42 amWendy,
I’m such a muffin fan I never think of making scones, but these scones look delicious enough to make me want to try them.
Thanks!
amft says
May 15, 2013 at 12:37 pmI love muffins too, but this scone was amazing! You have to give it a try!
Amanda says
May 11, 2013 at 11:57 amThese look great! And I love that they’re vegan!
amft says
May 15, 2013 at 12:42 pmThanks Amanda. You would never know they are vegan…hubbyman was totally shocked when I told him. LOL!
Sarah L says
May 10, 2013 at 5:42 pmThis sounds like a great recipe for #brunchweek.
Thanks for the contest.
amft says
May 15, 2013 at 12:45 pmYou’re welcome!
Dorothy @ Crazy for Crust says
May 10, 2013 at 5:31 pmThese look so good!!!
amft says
May 15, 2013 at 12:45 pmThanks Dorothy!
Sharon says
May 10, 2013 at 3:56 pmThank you for this wonderful recipe! I’m a vegan and have been looking for breakfast scones, pastries, etc..
These look yummy! I can’t wait to try this recipe!
Jean F says
May 10, 2013 at 3:51 pmI never thought of banana walnut scones, but they sound delicious.
carol lewis says
May 10, 2013 at 1:28 pmYou are making me hungry. I can’t eat regular grains so I am in! I live on almonds, walnuts, pecans, etc.
Shannon says
May 10, 2013 at 11:40 amthese sound great, I love that they are vegan
Lauri Sutor says
May 10, 2013 at 7:00 amLove!
Kendra says
May 9, 2013 at 6:39 pmI had this scone, and it was awesome. Now to try and make them myself.
Tried to pin it but got the oops message from pinterest.
kelly @ kellybakes says
May 9, 2013 at 5:26 pmI’ve been baking gluten-free all month because I’m taking a gluten-free baking course. I happen to have a bunch of ripe bananas and some almond milk that need a good use–I think I may have found it. Also, I would have never guessed that these were vegan or gluten-free by looking at them! Kudos to you, they’re gorgeous!
Kim Beaulieu says
May 8, 2013 at 8:23 pmThese are simply stunning. I don’t make scones enough. I think I’ll start with these.
Kathryn says
May 8, 2013 at 7:28 pmYou’re doing a great job getting gluten free baking down so quickly. These look awesome!
Tara says
May 8, 2013 at 2:01 pmDon’t those look good!! I love the combination of bananas and walnuts!!
Allison (Spontaneous Tomato) says
May 8, 2013 at 9:03 amThese look delicious! I’ve never tried making gluten-free scones since it’s hard to locate xanthan gum, but I love any baked sweets with walnuts in them.
Suzanne says
May 8, 2013 at 7:30 amWonderful looking scones! Banana and walnut are a great combination.
Jane's Adventures in Dinner says
May 8, 2013 at 7:22 amYummy and vegan-great recipe!