Thank you for sharing!

This last weekend was a wild ride. Halloween on a Saturday–and a full moon. Nice. So far, this week has been a breeze. So, I decided to make a new scone recipe for breakfast–kind of a way to enjoy a slow morning (finally). These yummy Vegan Banana Scones were so easy to make and kind of awesomely flavored, we ate them all. Which is kind of sad, because I sorta want another one. Dang it. Now I have to head to the kitchen…

Ingredients for Vegan Banana Scones

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 1/4 cup coconut cream (so this is the thick, creamy stuff off the top of the can of coconut milk, to help the can separate, I recommend refrigerating the can overnight or at least for a couple of hours)
• 1-2 bananas (depending on size)

How to Make Vegan Banana Scones

1. Preheat oven to 425 degrees.
2. Grease a round baking pan. Set aside.
3. Mix dry ingredients together in a medium bowl until thoroughly combined.
4. Mash the banana in a small bowl.
5. Mix coconut cream and banana and try not to eat it.
6. Add wet ingredients to dry in 1/3 increments (haha, we all know I just dumped it all together at once and made a mess).
7. Mix a few times (like maybe 10 times–you don’t want to over mix).
8. Turn-out the dough on a piece of wax paper.
9. Knead for 1 minute (again, you don’t want to over mix, so just knead it a little).
10. Place dough in your greased, round baking pan and form it to the sides and kind of flatten the top a little.
11. Sprinkle some more sugar on top (because that’s awesome). A tablespoon or two should work.
12. Bake for 15-17 minutes or until the top starts to turn a soft, golden brown.
13. Remove from oven and allow to cool until you can handle them.
14. Cut the scones into pie-shaped wedges that, should, in theory be perfectly shaped for your face.

Yield: 12

Vegan Banana Scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These yummy Vegan Banana Scones were so easy to make and kind of awesomely flavored, we ate them all. Which is kind of sad, because I sorta want another one. Dang it.

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Ingredients

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 1/4 cup coconut cream, so this is the thick, creamy stuff off the top of the can of coconut milk, to help the can separate, I recommend refrigerating the can overnight or at least for a couple of hours
• 1-2 bananas, depending on size

Instructions

1. Preheat oven to 425 degrees.
2. Grease a round baking pan. Set aside.
3. Mix dry ingredients together in a medium bowl until thoroughly combined.
4. Mash the banana in a small bowl.
5. Mix coconut cream and banana and try not to eat it.
6. Add wet ingredients to dry in 1/3 increments (haha, we all know I just dumped it all together at once and made a mess).
7. Mix a few times (like maybe 10 times–you don’t want to over mix).
8. Turn-out the dough on a piece of wax paper.
9. Knead for 1 minute (again, you don’t want to over mix, so just knead it a little).
10. Place dough in your greased, round baking pan and form it to the sides and kind of flatten the top a little.
11. Sprinkle some more sugar on top (because that’s awesome). A tablespoon or two should work.
12. Bake for 15-17 minutes or until the top starts to turn a soft, golden brown.
13. Remove from oven and allow to cool until you can handle them.
14. Cut the scones into pie-shaped wedges that, should, in theory be perfectly shaped for your face.

Did you make this recipe?

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Thank you for sharing!