Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)
u003cstrongu003eapproximate macros:u003cbru003ecalories:u003c/strongu003e ~236 kcalu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~42.8gu003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~3.8gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~7.9g
Servings 8 servings
Calories 236kcal
Ingredients
- scones: 2 cups gluten-free baking flour 1/2 cup almond flour (for tenderness) 1/3 cup coconut sugar 1 tbsp baking powder 1/2 tsp cinnamon 1/4 tsp sea salt 1/3 cup cold vegan butter, cubed 1/2 cup mashed ripe banana (about 1 large banana) 1/4 cup dairy-free milk 1 tsp vanilla extract 3/4 cup frozen wild blueberries (can use 1/2 cup too) blueberry glaze: 2 tbsp freeze-dried blueberries, ground into powder 1/3 cup lakanto powdered sugar 1-2 tbsp dairy-free milk (adjust for consistency)
Instructions
- prep – preheat oven to 375°f (190°c) and line a baking sheet with parchment paper.
- blend dry ingredients – in a food processor, pulse the gluten-free flour, almond flour, coconut sugar, baking powder, cinnamon, and sea salt until combined.
- cut in butter – add the cold vegan butter and pulse until the mixture resembles coarse crumbs.
- add wet ingredients – add the mashed banana, dairy-free milk, and vanilla extract. pulse just until the dough comes together (don’t overmix).
- fold in blueberries – transfer the dough to a bowl and gently fold in the frozen wild blueberries.
- shape u0026 cut – turn the dough onto a lightly floured surface and shape it into a circle about 1 inch thick. cut into 8 wedges and place them on the prepared baking sheet.
- bake – bake for 18-22 minutes (ours baked 20), until golden brown and firm on the edges. let cool on the pan for 5 minutes, then transfer to a wire rack.
- make glaze – whisk together the freeze-dried blueberry powder, lakanto powdered sugar, and dairy-free milk until smooth. drizzle over the cooled scones. you can also blend in a food processor if they're whole freeze dried blueberries.
- enjoy u0026 store – enjoy fresh or store in an airtight container in the fridge for 5 days, or freeze for up to 2 months.