These Cinnamon Raisin Banana Vegan Scones are phenomenal. Hard crusted outside, soft melt in your mouth inside, spiced up with cinnamon and generous sprinkles of raisins. These scones make for a healthy snack, kickstart to your day for breakfast, or a nice sweet treat after dinner.
I’ve wanted to make scones for some time now. This is my first time trying these and I really enjoyed them. Scones definitely look tough on the outside, but they truly do melt in your mouth with every bite.
So, these lovelies were a nice addition to a great dinner! It was meatball and spaghetti night in our house tonight, but I chose to go completely MEATLESS this time! Yes, you did read right. MEATLESS! Instead, I made my meatballs out of Zucchini and Eggplant and Oh my goodness, it was delicious! Overall, the cook time was fairly easy once the eggplant baked in the oven for an hour or so. It’s definitely a dish that I’ll be trying the next time I feel like going meatless again. Yumm!
Anyway, back to these scones—it was super quick to make and while my scones aren’t a perfect triangular shape, I’m satisfied and the taste makes up for it most definitely! Besides, I don’t always strive for perfection in my baking (at least for the most part—imperfections are perfect to me sometimes!), so I didn’t care for my scones to look “perfect”.
Well, it was nice to have a spiced dessert that consisted of a few least used flavors around this time of the year (Fall season equaling all things pumpkin, of course!)—bananas and raisins (especially!). They pair really nice together.
Once the batter is made and well-mixed, you simply scoop 1/4 cup or so of batter onto a baking sheet with parchment paper and let it work it’s magic in the oven for about 35-40 minutes. In the meantime, I made my glaze by using:
- 1 1/3 cups powdered sugar
- 1/4 teaspoon vanilla extract
- 2 Tablespoons coconut milk
Simply mix all 3 ingredients together in a medium bowl until the consistency desired is reached, adjusting each ingredient as you go, if needed.
Cinnamon Raisin Banana Vegan Scones
- 3 ripe bananas, slightly pureed
- 1/4 cup organic peanut butter (I used the Justin's brand)
- 1/3 cup coconut milk
- 1 Tbsp baking powder
- 1 Tbsp lemon juice
- 2 Tbsps maple syrup
- 1 Tbsp cinnamon
- 1 3/4 cup organic all-purpose flour
- 1/4 cup cornstarch
- 1/3 cup raisins
Preheat the oven to 350 degrees Fahrenheit.
In medium mixing bowl, add slightly pureed bananas along with the peanut butter, coconut milk, baking powder, lemon juice, maple syrup, and cinnamon. Mix until fully combined.
Add the flour and cornstarch and mix well with a spatula until just combined. (DO NOT OVER-MIX)
Lastly, stir in the raisins gently.
Scoop about 1/4 cup of batter into a lined with parchment paper or lightly oiled and be sure to leave 1 inches of space in between.
Top with additional raisins and cinnamon and let bake for 35-40 minutes or until golden brown around the edges.
Remove from the oven and allow to cool for at least 15 minutes before adding glaze to the top.
There you have it. Freshly baked Cinnamon Raisin Banana Vegan Scones for the taking.
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