Cinnamon Raisin Banana Vegan Scones

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Cinnamon Raisin Banana Vegan Scones

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.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Brunch

Keyword: baked, banana, banana bread, breakfast, brunch, cinnamon, classic, dairy-free, easy, fall recipe, fluffy, food, healthy, homemade, peanut butter, plant-based, recipe, sweet, vegan

Servings: scones

Calories: 432kcal

Author: Shanika

Ingredients

2 Medium organic ripe bananas, slightly pureed (See Notes!)
2 cups organic all-purpose flour (I use Bob's Red Mill)
1 tablespoon baking powder
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ cup organic peanut butter (I use Justin's; See Notes!)
⅓ cup coconut milk + 1 tablespoon (if needed) (You can use your fave plant-based milk!)
2 Tbsps pure maple syrup (See Notes!)
⅓ cup coconut oil, solid (Not melted!; See Notes)
½ teaspoon vanilla extract
½ teaspoon sea salt
⅓ cup raisins

Easy Vanilla Glaze:

1 ½ cup organic powdered sugar
¼ teaspoon vanilla extract
2 Tbsps coconut milk (You can use your fave plant-based milk!)

US Customary - Metric

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large bowl, add the flour, baking powder, cinnamon, nutmeg, ginger, and sea salt and whisk together until combined.
Using a pastry cutter, cut in the coconut oil into the flour mixture until everything resembles 'peas'.
In a separate bowl, mix together the pureed banana, coconut milk, peanut butter, maple syrup, and vanilla until well combined.
Add the wet ingredients in with the dry ingredients and mix together until well combined. **NOTE: Do Not Over-mix!** Fold in the raisins.
Scoop about ¼ cup of batter into a lined with parchment paper, leaving at least 1 inch of space in between each scone.
Top with additional raisins and let bake for 35-40 minutes or until golden brown around the edges.

For Easy Vanilla Glaze:

In a medium bowl, simply mix together all 3 ingredients until the consistency desired is reached. **NOTE: If the frosting is too thick, add additional milk (1 teaspoon at a time); if it’s too thin, add additional powered sugar (1 tablespoon at a time). Wallah!
Remove from the oven and allow scones to cool for at least 5-10 minutes before adding glaze to the top.
Bon Appetit!

Notes

PUREED BANANA: To puree banana, you can mash with pastry cutter or fork or add to a food processor for 30 seconds to 1 minute.

STORAGE: Leftovers can be tightly wrapped using plastic wrap or foil and refrigerated for 2-3 days and reheated when ready to consume.

COCONUT OIL: If Coconut Oil is melted or not that solid, place amount required for recipe into a mason jar and place in the refrigerator for up to an hour, or until fully solid. When ready to use, let sit at room temperature for 10-15 minutes so that it is easier to scoop (not rock hard!) and incorporate.

SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.

NUT BUTTER: If preferred, you can always substitute peanut butter with Almond butter, SunButter (perfect for allergy-free needs!), Tahini (Sesame Seed Butter), Hazelnut Butter, etc.

Nutrition