Banana Nut Scones (Gluten-free)
These healthier banana nut scones with maple glaze are tender, moist, and the perfect pairing for your coffee or tea! They are gluten-free, dairy-free, refined sugar-free, paleo-friendly, & can be made nut-free if needed!
Ingredients
Scones
- 2 1/2 cups almond flour *or Tiger Nut flour for nut-free
- 1 cup tapioca flour
- 2 tbsp coconut flour
- 1 1/4 tsp baking powder
- 1/2 cup coconut sugar *can sub 1/2 monk fruit for lower sugar option
- 1 tbsp maple syrup
- 1/3 cup SUPER ripe mashed banana
- 1/2 cup vegan or organic grass-fed butter, at room temp *See notes for coconut oil sub
- 1 egg, room temp
- 1 1/2-2 tsp cinnamon
- 2 tsp vanilla extract & good pinch sea salt
- 1/2 cup chopped pecans or walnuts
- milk of choice, for brushing *I used full-fat canned coconut milk but any milk will work.
Glaze
- 1 1/4 cups powdered monk fruit sweetener *or regular powdered sugar
- 2-3 tbsp milk of choice *more as needed
- 1/4 tsp vanilla extract & pinch sea salt
Instructions
- In a food processor, add all of the ingredients. Process a minute or so until the dough comes together. Fold or pulse in the chopped pecans. Place the bowl of the food processor into the fridge (or transfer the dough to a bowl, cover, and place in the fridge) for 30-40 minutes to firm up.
- Preheat the oven to 350F while the dough is chilling. Once chilled, place the dough onto a piece of parchment paper. Shape the dough into a round 1 1/2" thick disc. Use a knife to cut the disc into 8 triangles, like you'd cut a pizza.
- Transfer the disc to a baking sheet. Then separate the triangles, spacing them out. Brush the tops of the scones with a THIN layer of milk. Bake for 20-22 minutes, until golden.
- Remove from the oven and let the scones cool completely. They will firm up a little as they cool.
- Mix together the icing ingredients, using a tablespoon of milk at a time, until it reaches a glaze consistency. Glaze each scone and top with some chopped pecans if you'd like. Enjoy!
Video
Notes
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- I've tested this recipe with both grass-fed butter and coconut oil. The butter scones turned out a bit fluffier, but both are equally as delicious. If using coconut oil, use REFINED coconut oil. Unrefined virgin coconut oil will have a very strong coconut flavor. I've noticed the butter version needed a little more chilling time before I was able to cut them into triangles without them sticking.
- To prevent the tops from burning, be sure to not drench the tops in milk, otherwise it will pool on the bottom and create a brunt crust. Simply brush on a thin layer over top.
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- Bake the scones on the middle rack of the oven. Then place another baking sheet on the bottom rack of the oven, below the scones on the middle rack. This prevents the heat from scorching the bottom of the pan and will prevent burnt bottoms.