Comments on: Vegan Banana Nut Scones

By: Kate

Kate — Tue, 04 May 2021 18:46:20 +0000

In reply to Pat. I'm glad it worked for you, Pat!

By: Pat

Pat — Thu, 29 Apr 2021 21:27:27 +0000

I really am happy with these vegan scones. I used Miyoko’s cultured vegan butter and whole spelt flour. The glaze is great but I had about half left over and I was generous. I’ll find another use for it for sure. Your recipes never disappoint!
Keep it up for all of us and thank you.

By: Kate

Kate — Wed, 31 Mar 2021 01:14:39 +0000

In reply to Jeanne Gaffney. Hi! This one is the same for the entire recipe, so 425. I hope that helps!

By: Jeanne Gaffney

Jeanne Gaffney — Thu, 25 Mar 2021 21:27:22 +0000

Hi there!! I love all the recipes in your blog as well Love Your Food. I was a little confused about the oven temp. You state to bake the pecans at 425 but you don’t state the temp for the scones. I looked at your recipe for Simple Honey Scones on pg 35 of the book and baked 25 min on 350 as that recipe states. Yummy but would they have been better 15 min at 450?

★★★★★

By: Edith-Nicole Cameron

Edith-Nicole Cameron — Wed, 24 Mar 2021 21:21:56 +0000

Follow up comment: I should clarify that the dough was softer using oat flour in place of wheat, so I formed them into drop scones rather than sliced triangles. Baked for 20 minutes. Really, really delicious, rustic appearance notwithstanding!

By: Edith-Nicole Cameron

Edith-Nicole Cameron — Wed, 24 Mar 2021 21:10:50 +0000

These are wonderful! I substituted oat flour 1 for 1 for wheat flour to make them gluten free, and they worked great. Also added chocolate chips. Thanks!

By: Kate

Kate — Fri, 26 Feb 2021 11:25:04 +0000

In reply to Sarah. Thank you for sharing, Sarah!

By: Sarah

Sarah — Mon, 22 Feb 2021 16:58:07 +0000

These were amazing! Big hit in my house definitely making again. I used almonds instead of pecans.

★★★★★

By: Cathy McFarlane

Cathy McFarlane — Mon, 25 Jan 2021 18:21:56 +0000

Super tasty! I eat gluten free and dairy free, so I had to make some adjustments, but they turned out well. I used about a cup of gf flour mix and a cup of almond flour at first, but ended up adding at least another half cup of flour because it was too sticky. I also used about 1/4 cup less powdered sugar in the glaze. A couple friends came over and one told me they were better than the bakery scones she gets. I’ll take that as a thumbs up!

★★★★★

By: Danielle

Danielle — Sun, 24 Jan 2021 16:02:48 +0000

In reply to Erica.

I have made this recipe several times, not weighing, just measuring out as it says in the recipe, and have never run into that issue. Maybe measuring it by scale instead of following a cup measure led to the inaccuracy. I would recommend following the recipe as written, as scale to cup conversions are rarely precise and she didn’t put a weight measurement. This is a fantastic recipe.

★★★★★