Imagine biting into a perfectly golden, fluffy scone that's not only gluten-free but bursting with sweet banana flavor – without sacrificing an ounce of deliciousness! These Gluten-Free Banana Scones are about to revolutionize your breakfast and brunch game, proving that dietary restrictions never mean compromising on taste. Whether you're celiac, gluten-sensitive, or simply looking for a healthier breakfast treat, these scones will have you falling in love at first bite.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large ripe banana, mashed
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, and salt until well combined.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- In a separate small bowl, mash the ripe banana until smooth. Add milk and vanilla extract to the mashed banana, mixing well to combine.
- Pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon or spatula until just combined. Be careful not to overmix the dough.
- Transfer the dough onto a lightly floured gluten-free surface and gently pat into a circular shape about 1-inch thick.
- Using a sharp knife, cut the dough into 8 equal wedges, similar to cutting a pizza.
- Carefully transfer the scone wedges to the prepared baking sheet, spacing them about 2 inches apart.
- Optional: Brush the tops of the scones with a little extra milk for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These scones can be stored in an airtight container at room temperature for up to 3 days.
Tips
- • Keep your butter extremely cold for the flakiest texture possible • Don't overmix the dough – this can make your scones tough • Use a pastry cutter or your fingertips to incorporate butter for the most delicate crumb • If the dough feels too sticky, chill it in the refrigerator for 15 minutes before shaping • For extra moisture, ensure your banana is fully ripe and well-mashed • Use a sharp knife to cut clean, even wedges for uniform baking • Let the scones cool slightly before serving to allow them to set properly • Experiment with add-ins like chocolate chips or chopped nuts for variety
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
