Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)

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Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)

if you love soft, slightly crumbly scones with a hint of natural sweetness, these gluten-free and plant-based banana blueberry scones are a must-try :).

the ripe banana adds moisture and a subtle caramelized flavor, while frozen wild blueberries bring bursts of juicy sweetness in every bite.

finished with a vibrant blueberry glaze, these scones are perfect for breakfast, a snack, or even dessert!

taste & texture

these healthy scones are soft yet slightly crisp on the edges, with just the right amount of tenderness.

the banana keeps them naturally sweet and moist, so they aren’t dry or crumbly like traditional scones.

coconut sugar adds a warm depth of flavor, and the blueberries give a juicy contrast to the buttery dough.

the blueberry glaze adds a finishing touch that’s both beautiful and delicious.

great for any time of day

these scones are perfect for breakfast alongside coffee or tea, make a great afternoon pick-me-up, and even work as a light dessert.

they’re naturally sweetened, filling, and satisfying without being too heavy.

other add-ins

want to mix things up? here are some ideas for other flavors:

• chopped walnuts or pecans – for a bit of crunch
• dark chocolate chips – for a rich, indulgent touch
• cinnamon or nutmeg – for a cozy, spiced flavor
• shredded coconut – for a tropical twist
• lemon zest – to brighten up the flavors

tips for the best scones

• use a ripe banana – the riper, the better! this adds natural sweetness and moisture.
• keep the blueberries frozen – this helps prevent them from bleeding into the dough.
• don’t overmix – mix just until the dough comes together for the best texture.
• chill the dough if needed – if the banana makes the dough too soft, pop it in the fridge for 10 minutes before shaping.

how to make them

these scones are made easily in a food processor.

just pulse the dry ingredients, cut in the vegan butter, mix in mashed banana and a splash of dairy-free milk, then gently fold in the frozen blueberries.

shape, cut, and bake until golden brown. once cooled, drizzle with a simple blueberry glaze made from freeze-dried blueberries, lakanto powdered sugar, and dairy-free milk.

storage

for best storage, refrigerate for up to 5 days or freeze for up to 2 months.

to reheat, simply warm them in the oven for a few minutes to bring back their fresh-baked texture.

these gluten-free and plant-based banana blueberry scones are easy to make, naturally sweetened, and absolutely delicious.

they’re perfect for meal prepping, sharing with friends, or enjoying all to yourself. whether you keep them classic or add your own twist, they’re sure to be a hit.

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are you going to make Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)?!

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