Gluten-Free Sugar Glazed Banana Scones
A yummy treat for when you have extra bananas. These gluten-free sugar glazed banana scones are a great compliment to tea or coffee.
Gluten-free sugar glazed banana scones, doesn’t that sound delicious? It has all the makings of a transitioning into fall dessert. Perhaps some of us are not quite ready to commit to apple and pumpkin desserts just yet. These gluten-free sugar glazed banana scones are the perfect dessert to usher in the fall season.
While scones tend to be on the more dry side, these are the opposite. They are bit more cake like, not so crumbly, but just as perfect with a cup of coffee or tea. I dare you to stop at just one. Â
Why You'll Love Them
- Easy to make
- Simple ingredients
- Can be made using regular or gluten-free flour.
- Perfect for the banana lover
Ingredients
Gluten-Free Flour – Make sure the blend has Xanthan gum in the mix. You can substitute in regular all-purpose flour if you are not gluten-free.
Baking Powder
Baking Soda
Salt – Regular table salt works fine.
Ground Cinnamon
Light Brown Sugar – For sweetness and depth of flavor
Granulated Sugar – To add sweetness
Pecans/Walnuts – You can use either or, chopped into small pieces.
Butter – Use unsalted butter, cut into small pieces.
Bananas – You will need one large or 2 medium bananas for this recipe.
Buttermilk – You can use the homemade substitute of vinegar and milk if needed.
Egg – The recipe calls for one egg
Vanilla Extract – For Flavor
Maple Syrup – Adds a bit more sweetness and flavor. Can substitute honey if needed.
Milk – Use regular or non-dairy option if desired.
Powdered Sugar – Use for the glaze.
Instructions
- Pre-heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Chop the pecans or walnuts into small pieces and set aside.
- In a large bowl combine the flour, baking powder, baking soda, salt, ground cinnamon, light brown sugar, and granulated sugar. Whisk well.
- Add in the diced butter and using either a fork or a pastry cutter, cut in the butter until it forms pea sized pieces.
- Add the chopped nuts to the flour mixture and mix.
- In a separate bowl, mash the bananas, then add in the buttermilk, egg, vanilla extract and maple syrup.
- Mix the banana mixture then pour into the flour mixture and mix until combined.
- Combine then knead until the mixture comes together.
- Turn the dough out onto a lightly floured surface and shape into an 8 inch circle approximately 1 inch thick.
- Using a knife that’s lightly floured cut the dough in half, then cut again in half horizontally. You should have four triangles, cut each triangle in half then gently place them onto the lined baking sheet.
- Brush each scone with a bit of milk.
- Bake for 15-20 minutes until a tester comes out clean and the scones are lightly browned.
- Cool the scones.
- Once the scones are cool make the glaze by combining powdered sugar and milk. The glaze should be on the thicker side but still pourable.
- Drizzle the glaze over the scones and let it dry before serving.
A Little Something Extra
Even though it’s drizzled with a simple glaze if you’re feeling extra you can also drizzle some caramel sauce over it. You can either use store bought or make your own.
My favorite homemade caramel sauce is from Sally’s Baking Addiction and you can find it at https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/Â
Storage Tips
Store covered at room temperature under aluminum foil for up to 3 days..
Recipe Substitutions
- You can use regular all-purpose flour instead of gluten-free flour.
- Make your own buttermilk with regular or non-dairy milk and vinegar.
- While I have not tried it dairy-free butter should also work if you want to keep the recipe dairy-free.
Gluten-Free Sugar Glazed Banana Scones
Materials
- 2 1/2 cups Gluten-Free flour If your flour does not have it already added you can add 1/2 t xanthan gum
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Ground cinnamon
- 1/4 cup Light brown sugar, packed
- 3 tbsp Sugar
- 1/4 cup Pecans, chopped can sub walnuts
- 1/2 cup Butter-cold & diced into pieces Can sub in vegan butter
- 1/2 cup Mashed bananas about 2 med size bananas
- 4 tbsp Buttermilk
- 1 large Egg
- 1 tsp Vanilla extract
- 1 tbsp Maple syrup can sub in honey
- 1 tbsp Milk/Non-Dairy Milk
For The Glaze
- 1 cup Powdered sugar
- 2 tbsp Milk/Non-Dairy Milk
- Homemade or store bought caramel sauce Optional
Instructions
- Pre-heat oven to 400℉°. Line a baking sheet with parchment paper or Silpat.
- Chop pecans into small pieces and set aside.
- In a large bowl combine flour, baking powder, baking soda, salt, ground cinamon, light brown sugar, sugar. Whisk well.
- Add in diced butter and using a pastry cutter or fork, cut in the butter until it forms pea size pieces.
- Add pecans to flour mixture and mix in.
- In a separate bowl, mash bananas, then add in buttermilk, egg, vanilla extract and maple syrup.
- Pour the banana mixture into the flour mixture begin mixing then kneading the dough until blended.
- Place the dough on a lightly floured surface and shape into a circle approx. 8-inches round and 1-inch thick
- Using a large knife, make a cross cut into the dough. Then cut again so you have wedges. The dough will be sticky, you can dust the knife with flour or run under hot water after each slice. to help the knife not stick to the dough.
- Brush the top of each wedge with 1 Tbsp of milk.
- Bake 15-20 min or until a tester inserted in the center comes out clean.
- Cool the scones completely.
Make The Glaze
- In a bowl combine powdered sugar and milk. Drizzle over scones with a spoon. Let dry a few minutes.
- Drizzle with caramel sauce if using.
Notes
- Can be made using regular all-purpose flour instead of gluten-free flour.
- Store at room temperature.Â
Nutrition
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These scones are amazing. The batch made a good amount, so I froze them to eat while recovering from a surgery. They froze great and a good item to have stashed in the freezer.
So glad you loved them. Hoping you have a quick recovery.