Today is just not my day. It’s one of those days when every earnest attempt at productivity is slowed by unforeseen circumstances. Like, my dog ate my lunch. My sidebar doesn’t look right. And I need to hurry to the post office so I can mail my life savings to Uncle Sam. So it goes.
If these scones look familiar, it’s because they are a riff on last fall’s pumpkin pecan scones. Those scones have quite a few fans and the banana version turned out so well that I couldn’t keep it to myself. Frankly, I don’t think banana scones get better than this.
Feel free to play with this recipe. I made my scones with solid coconut oil instead of butter, which means that these scones are vegan/dairy free. Bonus: it’s much easier to cut coconut oil into the flour than butter. You could swap in other nuts or skip the nuts altogether. I think whole spelt flour would be a fine substitution for the whole wheat flour, too.
The scones are lightly sweet before topping with the maple glaze. If you want to avoid processed sugar altogether, try topping the scones with pecan butter or another nut butter and a light drizzle of maple syrup or honey. Let me know how you like them!
Vegan Banana Nut Scones
- Author:
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Breakfast
Hearty banana pecan scones made with coconut oil and whole wheat flour.
Ingredients
Scones
- 1 cup raw pecans or walnuts
- 2 cups white whole wheat flour or regular whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ⅓ cup solid coconut oil or 5 tablespoons cold butter
- ¾ cup mashed ripe banana (about 2 medium bananas)
- ¼ cup milk of choice (almond milk, low fat milk, etc.)
- 2 tablespoons maple syrup or honey
- ½ teaspoon vanilla extract
Maple glaze
- 1 cup powdered sugar*
- ⅛ teaspoon fine grain sea salt
- 1 tablespoon melted coconut oil or butter
- ½ teaspoon vanilla
- ¼ cup maple syrup, add more if needed
Instructions
- Preheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.
- In a medium mixing bowl, combine the flour, ¾ths of the chopped nuts, baking powder, cinnamon, ginger and salt in a bowl and whisk together.
- Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.
- In a liquid measuring cup, measure ¾ cup mashed banana. Add milk until you have a total of 1 cup liquid. Pour in the maple syrup and vanilla extract, and mix well.
- Pour the banana mixture into the dry mixture and combine with a big spoon. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.
- On a flat surface (like a cutting board), form dough into a circle that’s about an inch deep all around. Use a chef’s knife to cut the circle into 8 even slices.
- Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 minutes to 17 or until lightly golden brown.
- While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. (If you’re using coconut oil and it solidifies on contact with cold syrup, gently warm the glaze in the microwave or on the stove, then mix again.) Let the scones cool for a few minutes, then drizzle the glaze generously over the scones. While the glaze is wet, sprinkle it with the remaining chopped nuts.
Notes
Scones adapted from my pumpkin pecan scones.
*To make your own powdered sugar: Blend sugar in a blender or food processor until it is a fine powder. I used organic cane sugar but I have read that turbinado sugar works, too.
Change it up: For a less sugary topping, spread homemade pecan butter and a light drizzle of maple syrup just before serving.
Storage suggestions: These scones keep well, covered, for a couple of days at room temperature. They also freeze well for longer term storage.
Make it gluten-free: Claire commented to say that her scones turned out great when she substituted one cup brown rice flour and one cup almond meal/flour for the two cups whole wheat flour.
Make it vegan: Be sure to stick to maple syrup instead of the honey when making the scones.
Make it nut-free: Skip the nuts!
▸ Nutrition Information
More banana goodness: gluten-free banana oat pancakes, honey-sweetened banana bread, banana coconut muffins, banana almond smoothie, banana trail mix bread and banana nut waffles!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Laura (Tutti Dolci)
I’m with you, today is not my day either but I think one (if we’re being honest, 2) of these scones would turn things around!
Kate
Hope your week is looking up, Laura!
Kelley
How many calories without the glaze? I prefer it that way.
Kate
Hi Kelley! Sorry, I don’t have that without redoing it. You can input your specifics in an online calculator if you like.
Emma
These look heavenly. I love coconut oil in baked goods, and with banana and pecans these must be so good!
Love your suggestion to slather them in pecan butter instead of the glaze.
Royboy
I started cooking 5 years ago and got hooked. I have never tried to bake. Thought I might try. So excuse my ignorance. How long do scones last? So you refrigerate them? Thanks.
Kate
Great questions, and I’m sorry my recipe didn’t include those details. My scones have been just fine in a ziploc bag at room temperature for the past couple of days, but they might keep better in the fridge. They also freeze well.
Ashley
I’m am drooling over these! I just attempted and perfected [I think! haha] GF scones for the first time a few weeks ago. I can’t even remember when I’ve had a scone last but I probably ate a year’s worth during the testing. And somehow you just made me want more. :) I know what you mean about days where things just don’t get done. Sometimes I find that using those days to sort of rest [not sleep but just take it easy] and not harp on my non-productiveness ends up making the rest of the week much more successful. :) Hope the end of the week turns around for you! xo
Katrina @ Warm Vanilla Sugar
I love that glaze!! These scones look perfect!
Joanne
I can’t even think about Uncle Sam (and the money he took from me) without wanting to bake and eat everything in sight! so…I guess this post is super fitting because now i want to bake and eat these!
Kate
My bill was enormous this year! Ugh! You should totally bake these scones.
Hari Chandana
Wonderful recipe.. bookmarked!!
Lucy
I hate those days! It never rains but it pours eh? I always find that little things stop me doing the things I want to but that my train to work will always be perfectly on time and I won’t get ill until the evening when I want to go out and see friends!
At least you have delicious vegan scones to keep your spirits up :) they sound absolutely delicious! I will have to have a scour of the local stores to see if I can find some of these ingredients.
Kate
Honestly, I feel like the little things slow me down every day! Drives me nuts. Hope you can find these scones ingredients, they are really good.
Medeja
These scones look and sound so delicious!
Laura
I think I may make these for Easter brunch. My mother is vegan and would love these. Is it ok to make them the day before? And should the glaze be put on right before serving?
Kate
Laura, I’m sorry for not answering your question sooner. You can definitely make them the day before. My glazed scones tasted great the next day, but you could wait to glaze them until the next day if you’d like. The glaze hardens up (in a good way) as it comes to room temperature.
Baby June
Ooooh, banana is a scone flavor I don’t think I’ve tried yet. Well looks like I have another recipe to make. :) Loving the addition of maple glaze too.
Dixya @ Food, Pleasure, and Health
i hope the day will go better for you..and these scones look perfect. somebody hand me coffee now.
dishing up the dirt
These scones are the highlight to my morning! Yum.
Lisa @ Simple Pairings
These scones look incredible! Love the banana and maple combination. What a lovely pair :)
afracooking
These look like they would put a smile on anyones day – even if it is “one of those”. Wishing you a happy end to the week and week end :-)
Phi @ The Sweetphi Blog
I love the flavor combo of Banana and nut, so these look totally delicious and like something I totally NEED to make for breakfast this week :)
Kate
You totally need to make these scones! :)
Amanda @ Once Upon a Recipe
These scones look like the perfect way to make a bad day better!
Emma
Your pumpkin scones are relish, these look fab too! Cant wait to try them :)
Kate
Thanks, Emma!
Mary Ann
Hey Kate,
I am totally going to make these scones, probably on Saturday. I’ve made so many of your pumpkin scones with that luscious maple glaze that Joe has asked for a different flavor! Kate to the rescue!
Many thanks and I will let you and Cookie know how they come out,
Mary Ann and 7 collies, 5 of whom are outside playing in the cool air, while the other 2 are patiently waiting for a walk!
Kate
Mary Ann, happy to offer another flavor! Hope you both love the banana flavor. I think it’s even better than the pumpkin. Cookie says hi.
Mary
These scones look absolutely delicious – what a great recipe. I’m so glad to have found your blog your recipes are wonderful!
Mary
Kate
Thank you for commenting, Mary! I’m glad you found my blog. Welcome!
laurasmess
I love scones. They take me back to my childhood days of reckless carb abandon, lavishly slathered in cream and jam. These are much healthier, of course, I adore the wholesome ingredients you’ve used. Banana nut is a winning combination. Hope that the rest of this week gets better for you lovely xx
Kate
Oh, the days of reckless carb abandon! My childhood included a lot more Cheez-Its and pizza than cream and jam. :)
Petra
Thanks for the great receipe – had to make them right away. Though I used walnuts (from my parents garden) and instead of the ginger I out in nutmeg and clove – was just fine
Ate four (on two days) of them, the others are in the freezer. My only mistake: made the glazing to wet, so it was very thin and most of it went on the kitchen board.
Thanks for idea of creating your own powerdered sugar, works perfectly!
Kate
Thanks, Petra! So glad you’re enjoying the scones. Good idea to save some for later in the freezer. :)
Helen @ Scrummy Lane
That maple glaze just looks so appetizing!
I agree with your philosophy here, Kate. When life gets a bit hair-raising, make and eat something sweet!
By the way, your side bar looks fine. ;-)
Kate
Thanks, Helen! I finally got that sidebar figured out. :)
marcie
These are some of the best looking scones I’ve seen, and I love the flavor combination! Can’t wait to try. :)
Jen
Made these for an Easter treat. They were legitimately amazing. Thanks for the inspiration :)
★★★★★
Kate
You’re welcome, Jen! So glad you loved the scones.
Becki
Oh my, these are so good! I figured the maple glaze would rescue a ‘too-healthy’ scone but my husband and I loved the scone too. It’s hard to believe it’s all whole wheat flour (I used ww pastry flour btw) and dairy free. (Sometimes looking at baking cookbooks can be so depressing, with all the butter and cream).
Thank you! Looking forward to trying the pumpkin version too.
Kate
Thanks, Becky! So glad you both enjoyed the scones. The whole wheat flour and coconut oil play so nicely with the other flavors.
Marie
Yum! Such a nice scone and a perfect way to use up old bananas… I opted for butter, buttermilk and honey (thus not vegan) and they came out great. I added 1/4 cup extra buttermilk witch made the dough a bit sticky but I think it lighten the texture (my experience from the pumpkin version was that it was slightly dry for my taste). For the glaze I went for a brown butter frosting (4bs brown butter, 1.5tbs milk + confection sugar to reach a think consistency). The scones themselves are (as many have said) not very sweet but it’s then perfect to add a glaze – balances it out perfectly.
★★★★
Kate
Marie, so glad you enjoyed the banana scones! Thank you for sharing your notes. That brown butter frosting sounds stellar.
Haley @Cupcakes and Sunshine
Ohhh wow! These look absolutely incredible!!!!
Michelle
Made these yesterday, they were absolutely delicious! I’m a huge fan of your blog. Have you tried swapping the whole wheat flour for oat flour? I’m wondering if they’d turn out ok and thought you might be able to provide insight!
Thanks!
Kate
Thank you, Michelle! Happy to hear that you are enjoying the recipes. I love your idea of substituting oat flour for the whole wheat. I think scones were originally made with oat flour. I’m not sure how this recipe would turn out with oat flour, but it might be worth a shot. I’m pretty sure you could try a simple 1:1 substitution. Half oat flour and half whole wheat might be a safer bet if you’re not trying to make gluten-free scones. Please let me know if you try!
Crissy @ BeginWithin Nutrition
I’ve had a little addiction to scones lately! I love the addition of banana! The maple and coconut oil glaze looks heavenly, can’t wait to try this recipe!!!
Claire
I just tried this recipe but made it gluten free with one cup brown rice flour & one cup almond meal/flour. SO good!! Thank you! My pups Kaspian & Teyla thank you as well; they love a bit of extra banana while baking ;)
Kate
Claire, thank you! I’m happy to hear that the scones turned out great with your simple GF flour substitutions. I’m going to share your suggestion in my recipes notes! Cookie loves banana, too. :)
Claire
Yea!! They were a huge hit at the birthday party I took them too :) The batter is wetter I think than with whole wheat flour (almond meal by nature has a ton of moisture in it), but I formed it into a rectangle & cut them to squares & they were fall apart in your mouth tasty! Thank you again for the recipe!!!
Jillian
This recipe looks soooo delicious! I just printed it out so I can make them for breakfast! I’m opting for the gluten free version, but whenever I use gluten free flours (like brown rice, almond meal, etc), the finished product comes out so crumbly. Just curious if Claire had this issue. I have xantham gum, and I’m wondering if I should add a little to keep things sticking together. Thanks for the awesome recipe!
Kate
Hmm, sorry Jillian, I don’t know! I don’t have any experience with those flours. Please let us know how your scones turn out!
Jillian
I actually just finished making these and they came out great! I added about 1 tsp of xantham gum with the dry ingredients and the scones came out super moist and held together. Not sure if the xantham gum even made a difference or not, but I’m really happy with how they turned out!
Kate
Woohoo! Well, I’m glad they turned out well!
Angela
Never made scones and only scone I’d ever tasted was purchased from a bakery/coffee shop and it was dry and crumbly, thus I’d told myself “I don’t like scones”. I don’t know if it was the photo or banana nut that peaked my interest, but I had to make these. Followed your recipie exactly except nutmeg for ginger (because I had no ground ginger), and I halved the recipie because my family has been known to turn their noses up to new stuff, especially if I say it’s vegan. Didn’t tell them it was vegan; just said they’re banana nut scones, try it if you’d like. I had one with my tea and came back to the kitchen to an empty plate! Full amount next time and I look forward to eperimenting with other fruits. Thanks so much for introducing our house to scones!
Kate
Angela, I’m so happy your family loved the scones! Thank you for commenting to let me know.
Ellen Pollak
I e-mailed you a while back how much I enjoy your recipes for 1 or 2, how difficult I had always found turning recipes for 6-8 into a small portion for me to try and also how I enjoy your photos! Well I am back again.
This past year Consumers reports investigated Rice and did a report saying that one should not eat brown rice because of the arsenic. Some white rice was better than others but I decided to eliminate all rice from my diet. Problem was two fold. First I love Japanese food and since I don’t often get to eat at a restaurant I would buy sushi for my lunch at whatever Market I went to. I avoided brown rice because my doctor had told me it was too rough for me. That was before we knew about arsenic. Also I had a protein drink for breakfast everyday because it was quick and satisfying but the protein base was; RICE.a No,No!
It took a while to find a substitute, meanwhile I tried other breakfasts since my routine in the morning had changed: after 38 year of starting out 3 mornings a week by going to the Y and exercising in their pool for an hour and then going home for a quick breakfast after which I did a number of errands including, the last 5 years, a visit to my husband in Assisted Living (because he had Alzheimers and when he got really bad I couldn’t get decent help for him at home, couldn’t leave him alone and finally had to move him to Assisted Living. He passed away last November at the age of 86.
Now I have a little more time in the morning but habit is habit and I like to get out early, get my errands done and then work at my computer, do “desk work” etc after I’ve gone out to do errands. The stores are less busy in the morning, there is less traffic on the roads, frankly, fewer crazy young drivers.
So I am looking for more breakfast recipes. The requirements: I can’t tolerate gluten or milk protein. I use no added salt, reserve citrus for AFTER lunch or supper and now avoid all rice, my doctor says bananas don’t mix with my blood pressure medication. I make a version of your buckwheat pancakes (I use buckwheat groats: I like the texture better than buckwheat flour tho the pancakes come out funny looking but I don’t care, they are delicious!). Ideas?
Kate
Hi Ellen! I’m sorry I haven’t responded sooner. I got behind again. Do you eat oats? Certified gluten-free oats are pretty easy to come by these days. If you do eat oats, I think you’ll enjoy my banana pancakes and pumpkin pancakes. They are among the most popular recipes on the blog. Steel-cut oats reheat well, so this morning glory oatmeal would be another option. There’s also granola. Oat-free options include my egg and potato breakfast scramble, which you could easily halve for a single serving. I love to throw together huevos rancheros at any time of day—any combination of eggs, good salsa and corn tortillas is delicious. If you miss your protein shake, you could make a smoothie and add protein powder. I love this banana, almond and flax smoothie. Hope these ideas are helpful!
Jenny
I just made these today….so yummy!!!! thank you for sharing this gorgeous recipe :)
I used half whole wheat and half white with Walnuts. I have an aga so 13 mins in the top oven created soft lovely scones.
★★★★★
Kate
Jenny, thank you! Happy to hear that your scones turned out great!
Kerry
Just found your site this week. Made your Vegan Banana Nut Sconces and they were amazing! Used coconut oil, maple syrup, almond milk, and turbinado (sp?) sugar when options were given. Also, didn’t have any pecans or walnuts so I used almonds. Thank you for sharing!
★★★★★
Kate
Kerry, welcome and thank you for commenting! So glad the scones turned out well for you. I bet they’re delicious with almonds!
Aylee Welch
fabulous recipe! easy and delicious, and I didn’t even have to adapt to make it Vegan. just what I was craving, thanks!
Kate
Thanks, Aylee! Glad you enjoyed the scones!
Elisha
I love your pumpkin scones! I was looking at that recipe and wondering if I could substitute banana for the pumpkin, when lo and behold, I saw that you had already done it! Thank you!
Kate
Ta da! :) I want to try sweet potato purée next.
angelica
Hi there,
I made these tonight and they turned out so yummy with a perfect texture. I made them vegan with the sugary glaze but ran into some stickiness when I added the wet to dry…it didn’t turn into a manageable dough as in your photo but I put it in the fridge for ten minutes and it seemed to help briefly. I placed the dough on the silipat but had to again put it in the fridge for a bit before cutting it. What could have been the cause, you think? Well, then I mixed the glaze ingredients and it turned out dry and clumpy so I added hot water a little at a time until it was the right consistency. That may have been because the maple syrup was cold. Anyhow, they turned out great! My guests were impressed. Thanks for a “keeper” recipe!
Kate
Hi Angelica! It sounds like you needed to mix in a little more flour to your scones to make them more manageable. The amount of flour required can be affected by the humidity in the air and how you measure the flour. I bet the glaze seized up because your maple syrup was cold—coconut oil solidifies below 74 degrees, so it probably solidified when it came into contact with the maple syrup. I’ll add a note to the recipe about that. Thank you for your feedback! I’m glad the scones turned out well despite your troubles.
Rose
Thanks for the awesome recipe. I was searching for a good vegan healthy scone and came up short when I checked the Food Network, my usual site. These were super easy to make and didn’t require too many unusual ingredients–I had almost everything I needed at home. And they were super delicious! I will definitely be checking out your other recipes.
Kate
Hooray! Thank you, Rose! I’m delighted to hear that you’re enjoying the scones.
Nahal
I love scones! I never thought I could make them. Your easy, simple and amazing recipe has filled me with pride… My kids adored them and I know that my husband will be so very impressed! Thank you!!! ❤
★★★★★
Kate
Awesome! Happy to hear that, Nahal.
Victoria
These were the best scones I have ever made/ingested! Thank you for sharing this amazing recipe :) The maple glaze was a nice touch~
★★★★★
Kate
Hooray, thanks Victoria!
Deena
Just made these and added some chocolate chips. Super tasty!
Kate
Thanks, Deena!
Tea in Chapter Three
Hi Kate! Thank you so much for this recipe, it is absolutely divine! Since my family is gluten free, I altered the recipe a bit to use only rice flour, and they worked perfectly! I also added an additional banana for some more oomph. ;) So delicious, and definitely a keeper.
I actually popped up a blog post about this recipe, if you want to check it out, and see my alterations. Though the recipe was fail proof before. So tasty!
Kate
Oh good, glad to hear they turned out well with rice flour! Thanks for sharing!
Ally
I made these today and both the hubby and I really liked them. He doesn’t have much of a sweet tooth, so I’m definitely going to make them again and try them with the pecan butter. I love your blog. Thank you for all the recipes, and all that they add to our family’s meals :)
★★★★★
Kate
Thanks for saying so, Ally! I’m so glad you’re enjoying my recipes.
trish
vegan banana nut scones…the recipe does say at what temp to bake them at…help as I am in the process of doing this NOW!
Kate
The temp is listed in step 1. I’m sorry you missed it!
Heidi
Wow! These are delicious! Thank you for sharing the recipe. I am taking my scones to an Easter brunch today. I’m sure they will be a hit!
I’ve never made a scone before-this was so easy!
Kate
Thank you, Heidi! Hope they go over well at the event. Happy (early) Easter!
Nadia ZéroMiette
Thank you for this delicious recipe!! It was sooo amazing :)
Congrats for your website!
http://www.zeromiette.com/2015/04/scones-aux-noix-vegan/
★★★★
KD
Thanks Kate for this awesome recipe. This is my 3rd recipw from your site and I continue to be impressed. I was skeptical about this so I did only 1/3 of the recipe. It was amazing. I used honey. Will try maple syrup next time. I was too lazy to make the glaze and the scones were a bit dry without it (still tasted good). So I glazed with just almond butter and I was just amazed. I could only imagine if I had actually done the glaze. Very impressive. And will do this over n over. And it was not too sweet.
Thanks much for taking the time to share the love :)
KD
★★★★★
Kate
KD, so glad to hear you’re enjoying my recipes! Thank you for saying so. Have a great day!
zahra
I made this yesterday and it turned out great.simply amazing!
just a problem,after I mixed wet and dry ingredients it looked too sticky and wet.and when I cut it and wanted to transfer it to baking sheets it kind of didn’t hold up the shape.I measured everything carefully so I don’t know what was the problem.
and I had a question about coconut oil,since this was the first time I was using it.how do you store it? I kept it in refrigerator but it got so hard and I couldn’t spoon it into measuring cups.and now that I’ve kept in pantry it’s all melted.so where should I store it?
thank you very much
★★★★★
Kate
Hi Zahra, I’m sorry you had trouble with the scones! If you have that problem again, I’d suggest adding a bit more flour to firm the scones up. I wonder if the oil melted a bit. You can store coconut oil at room temperature. It will be solid below about 74 degrees and liquid above it. If it’s solid and I need melted, I just warm it up in the microwave for a bit, or if it’s liquid and I need it to be solid, I’ll measure out what I need and put it in the fridge for a while. It’s fickle like that. :)
Kelly
This recipe turned out great! I was searching online today for something different to do with bananas that were turning soft (I normally make banana bread). I used pistachios instead. My brother happened to come over just after I made them, and after taking the first bite, his reaction was “oh my god, oh my god, oh my god”. So, thank you!
★★★★
Kate
Haha, I love your brother’s reaction! Thanks, Kelly!
Myrthe
This turned out great! I’ve had this page tab open for weeks and yesterday I finally made them. I used whole spelt flour and pecans.
The dough was a sticky nightmare to work with (then again my scone dough always seems to have that problem haha) but I added I think about an extra cup of flour while mixing and it turned out great that way :)
I’d been looking for a way to veganise scones and this is great, so thanks for the recipe!
★★★★★
Kate
I’m glad these turned out well for you! Not sure why your dough is always sticky—do you live in a humid climate?
Ida
Hi from Puerto Rico. I made these today with the pecan butter and walnuts. It was so delicious! Hubby loved them. Thanks.
★★★★★
Kate
Thank you, Ida! I’m happy to hear that!
Chris
These are delicious. My whole family loved them and they are quick and easy to make. Decided at 8:30 pm to make these for a debate snack and we were enjoying them warm and sweet while watching the Republicans go at it at 9:00! Great way to use up your soft bananas too!
★★★★★
Kate
Thanks, Chris! Glad you enjoyed them!
Gemma
Would it be possible to use a different oil other than coconut oil?
Kate
No, I’m sorry—you need an oil that is solid when it’s cold (like coconut oil) so you get those flaky pockets. Butter works, if you eat butter.
Rose
Hi! I looked through the comments to see if this was answered, so I apologize if I missed it and am repeating :)
Could I sub choc chips for the nuts?? I want to make this to visit a friend and her baby and one of our friends is allergic to nuts!!
Thanks! Love your site!!
Kate
Yep, you can either omit them completely (the scones might be done just a couple of minutes earlier than specified), or add chocolate chips! The funny thing is, I’m mildly allergic to chocolate… :)
Baylee
As a scone lover, I can say these are the best scones I’ve ever had! They’re soft on the inside and slightly crunchy on the outside, the prefect scone, and the glaze takes them over the top!
★★★★★
Felisha
Made these tonight with the coconut oil and sprouted spelt flour… AMAZING!! First time ever making scones and I have to say, very easy and not time consuming at all. Boyfriend is a fussy eater and he loved these.
Thanks for the great recipe! :)
★★★★★
Terri
Dear Kate,
I made these tonight for a morning picnic with my husband of 31 years. He recently changed his diet to plant based and is LOVING IT!
Thank you for sharing your recipes they are truly delicious.
★★★★★
Sam
Hello,
Is it 1 Tablespoon or teaspoon for the baking soda?
Thank you
Kate
It’s 1 tablespoon, as written!
Steve
Made these scones today. Turned out well! Delicious!
Laura
Oh wow! Made these today. Delicious. I used date syrup because I didn’t have maple… next time I will try the gluten free option listed in the comments. Thanks for sharing!
Yael Simpson
What is the batter supposed to be like? I am not sure if I did something wrong but my batter was super sticky and I could not form into a ball or cut it and seperate.
Shayna
These are delicious! I have made 2.5 batches in 2 days because they get devoured as soon as they come out of the oven. My partner said they were the most amazing scones he had ever eaten. I made the glaze with coconut sugar because that’s all i had and it was super yummy. Well done once again Kate.
★★★★★
Kate
Woohoo! Thank you, Shayna!
Aly
These were super delicious! I followed the recipe in half because I did not need a bunch made and wanted to try this out first. It’s really fool-proof (because if I can bake it, then anyone can lol). I used different kinds of nuts, and I only had agave in hand so I used that in replacement of the maple. It was still really good. It bakes well in a toaster oven :)
★★★★★
ANGELA
I just made these….phenomenal! So perfectly moist & sweet!! Deeeelicious!! You’re one of my go to’s for vegan recipes. Keep doing what you do!!
★★★★★
Sara
Would almond flour work in this recipe instead of the wheat?
Kate
Hi Sara! Check my recipe notes for how to turn the scones gluten free. :)
Wina
Hi Kate, I just finished baking these. Turned out delicious even though silly me forgot to put in the maple syrup!! I thought oh no, but I had some ground peanut butter so I added a little honey to the peanut butter, stirred in the leftover nuts, spread on the hot scones then set back in the warm oven to melt it some so stayed on top and my husband is saying, mmmm these are soooo good! Thank you!
★★★★★
Kate
Peanut butter and honey saves the day. ;) Great thinking on your feet.
Inna
Hi there!
Any suggestion for nut free scone recipe ? We have nut allergies.
Thank you !
Kate
Hey, Inna! Have you seen my Healthy Blueberry Scones? They don’t have any nuts. I’d also check out my friends, Minimalist Baker and Pinch of Yum– they have some amazing recipes that work for all types of dietary restrictions. Happy baking!
Kate
Hi again, just revisiting your comment—you could also just omit the nuts from these scones, no other changes necessary.
Paula
Made these for a brunch and they were delicious. Since I needed more than 8, I shaped them into smaller, individual biscuit shapes and they came out perfectly.
I did not get a photo, but will the next time as I think these will be in my regular “line up”.
★★★★★
Kate
I love hearing that, Paula! If you put the photo up on Instagram, remember to tag it with #cookieandkate so I can see it. :)
Heather E.
I made these today with walnuts, white whole wheat, 2/3 tsp vietnamese cinnamon, butter, whole fat milk, and maple syrup. My dough was sticky. I dumped it out onto the parchment lined baking sheet to shape. I used a bench scraper to divide into 8 wedges and an off set spatula to separate them. Worked great! I wanted a less sugary topping but I also wanted the walnuts in glaze look. I decided to half the glaze recipe. Perfection! Kids loved them as an after school snack!! Counting down to your book on my doorstep…..
Kate
Sounds delicious, Heather! Thank you so much. I can’t wait for you to get the book!
Julia
These are absolutely lovely! I used ap flour and topped them with walnuts and toasted coconut. Thank you so much for sharing this recipe :)
★★★★★
Kate
Great! I’m so glad they worked out, Julia.
Caity
I have been using this recipe for scones for about a year now. It is my go to recipe, (this one and your pumpkin version), for both savory biscuit-like-treats and sweet scones. Perfectly tender inside and crisp on the edges, they come out well every time. Thanks so much for the awesome recipe!
(I also love these recipes for a savory version–whenever I use the pumpkin version to make ‘biscuits’ in the fall (I lessen the sweetener in the recipe) it feels healthier thanks to the pumpkin and whole wheat, yet still they taste awesome and buttery and everyone loves them!)
★★★★★
Kate
I’m so glad these are so reliable for you, Caity! I love that you’ve enjoyed them over and over.
Dahlia
Just made these amazing scones. I haven’t baked from scratch for more than two years so it was a fun activity to do when I was home alone. They came out moist and flavorful and the glaze was amazing too. Another thing I appreciated was that I had all the ingredients already so I didn’t have to go out and get them like I usually do! And the scones with a glass of milk were like a taste of heaven. Thanks!
★★★★★
Kate
I’m so glad you tried these after a two-year baking hiatus! I hope they were everything you were hoping for. :)
Pam
Can you make these as a “dropped” scone vs shaping it into the oval and cutting it?
Kate
I don’t see why not, Pam!
Wendy York
Delish. Made with my 5 year old daughter.
★★★★★
Kate
Awesome! Thanks, Wendy!
Christine
I made your pumpkin scones two days ago and my family demolished them. I decided to make these because I had ripe bananas. Such a nice change from banana bread! I prefer pumpkin over banana but these were still very good. I love the use of coconut oil in baked goods. This recipe is a keeper for sure!!
★★★★★
Kate
Glad to hear it! Thank you, Christine for your review.
Samantha
Hi Kate, these scones are insane! I made them for a special New Year’s eve breakfast and all I can say is wow!! Super yum, and just as good as the one’s in your book – which I make pretty regularly. Thank you so much for all these great recipes – finding your blog was one of the best things that happened this year.
★★★★★
Kate
Thank you! You are welcome. I have a lot planned for 2018, so stay tuned :)
Jessika
HI! The instructions don’t include the temperature of the oven for the scones, only the time, what Tempe do you use or reccomed?
Kate
You will find the temperature in the first step, first line. :) Preheat the oven the oven to 425 F.
Rachel Urbanowicz
I’ve now made these twice: first with whole wheat flour (and walnuts), and they were amazingly delicious. Then I made the gluten-free version you mentioned (with pecans), only with 1+1/2 cup brown rice flour and 1 cup almond flour. I added the extra half cup of brown rice flour because the dough was much more moist than the wheat version, consequently a bit more difficult to manage. So — once out of the oven, glazed, and sprinkled with pecans: OMG! Out of this WORLD delicious! My finished GF/pecan version was more moist and a bit more complex than the wheat version (and admittedly, more expensive with the pecans and GF ingredients). Super yummy.
★★★★★
Kate
Thank you so much for sharing! I really appreciate it.
Ryanne
I just made this recipe tonight and it turned out AMAZING. The scones turned out pefectly moist and rose a good amount. I just happened to have all the ingediants on hand and was looking for the perfect fall-type recipe. Thank you for posting this great scone recipe. I usally never comment but I was so pleased with these scones I had to come thank you! :D
★★★★★
Kate
Wonderful, Ryanne! Thanks so much for your comment and review.
Courteney
Mine look like ugly blobs because I can’t bake, but they taste amazing! Even without the glaze, it’s very sweet. Thank you for sharing this recipe.
★★★★★
Kate
I’m glad you liked the taste! Thanks for your review, Courteney.
Kathleen Colarusso
Came out soft and moist, but not sweet enough for me! Next batch will need some brown sugar maybe? I skipped the glaze so not sticky. Otherwise, very tasty!!!
★★★★
Kate
Thanks for sharing!
Lisa
Oh my my my! I’m doing a wellness challenge in my gym & we can’t have butter, white flour or refined sugar…I’m totally making these!!!
Kate
Let me know what you think, Lisa!
Shannon
i love love this recipe! i actually ended up subbing brown sugar for maple syrup because i didn’t have any and i also didn’t have any nuts on hand and it still came out wonderful! they taste like little banana bread loaves with crust all over. a dream!
★★★★★
Kate
I’m happy to hear that, Shannon!
Paige Nicholls
Going to try this today!
Would it work to add dark choc pieces instead of nuts?
:)
Kate
You could try it! I believe some have in the past and has worked well.
Chris
You said feel free to play with recipe so I did!! I generally make it with apple puree and chopped apricots and pecans, no topping as we cut down on sugar. It’s amazing!! I’ve also tried pear puree and chopped dried pears and also crushed pineapple. Equally good!! As vegans we are always searching for good sweet things and this is perfect. As to how long it lasts (other comments) no idea as it all goes first day!! Thank you so much for your recipes…I also have your book.
★★★★★
Kate
I’m happy you did! Thanks for sharing your variation, Chris.
Savannah
I appreciate this recipe! A perfect way to ise leftover bananas and coconut oil. I did find the baking powder to be stronger than my taste. I’m afraid to reduce it because these puffed up so nicely. They look great, but I cant get over the baking powder flavor. I also failed to sift, which I know didnt help me. Thanks! Let me know if touve got any tios to adjust this recipe.
★★
Aj
Hey there! Was wondering if you played around at all with making, freezing, and then baking at a different time. Would be nice to bake a few at a time!! Thank you
Kate
Hi Aj! I haven’t, sorry.
Jennifer
Just made these scones on the weekend and they are a huge hit. Husband, 6 yr old and 3 yr old all loved them. They are great for a quick morning breakfast when trying to get two kids out the door!
★★★★★
Jennifer
These are delicious! The sweetness of the glaze meshes perfectly with the less sweet scone. I didn’t have powdered sugar so tried your suggestion to make my own. It turned out ok, but feel the glaze consistency would’ve been better with the real thing. Will make sure I have some on hand next time as there will be a next time. :) Thank you for sharing.
★★★★★
Nuri
Complete hit with my family and disappeared in two days! Loved it
★★★★★
Mary
I make my own icing sugar with coconut sugar. When I make a recipe that calls for icing sugar, I replace half with my homemade coconut icing sugar. It is really good and not as sweet, but the icing is not white. Just put your sugar in a NutriBullet.
Sheila
I just made the gluten-free version with 1/2 the glaze. OMG, are they delishThis will be my go to recipe for old bananas Thanks!
★★★★★
Christina
Just baked these!!! Amazing!!!!
★★★★★
Emily L
I made these with regular butter and w/o the glaze and they turned out great! Very tender and just lightly sweet—a great accompaniment to my coffee! :)
★★★★★
Stephanie Bulanda
I made these, they are currently in the oven and look amazing!
My dough was quite moist though, and I kept adding flour. They were difficult to lift off my cutting board onto the baking sheet as they were so sticky!! Your pictures look like your dough was much firmer. Any tips?
Kate
Hi Stephanie, what type of flour did you end up using? Assuming you measured the liquid and banana correctly too? Sounds like those measurements may have been off for you. How did they turnout?
Chrisula
Just made these and they are truly delicious. I followed the recipe to a tee, but had to add in more flour. I think my bananas were too big :)
Baked for 16 minutes and probably the best scones I’ve ever had. Thank you for your recipe!
★★★★★
Anna
Can I use applesauce instead of banana?
Kate
Hi Anna! I haven’t tried that, but it seems like it might work well. Please report back if you try it!
Loreen
id like to make this gluten free as well i hope it doesn’t change the taste that much !
Kate
Hi Loreen! Check out the gluten free notes and let me know what you think!
Jeanine
I baked these and trouble separating these so I baked them together like a pie but I am not sure if it’s baked through. The top was golden brown but the inside seems soft even on the sides.
Anne
These scones are DELICIOUS! Made them for my daughter who can’t eat dairy and she said I made her morning.
Of course I had to taste test, she almost lost more than one! The maple glaze is to die for. Thanks!
★★★★★