Banana Date Nut Scones

September  6, 2020
0 Ratings
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  • Prep time 20 minutes
  • Cook time 15 minutes
  • Makes 8 - 10
Author Notes

I made these one day when I needed to use up some extra ripe bananas and didn't want to go the usual banana bread route. The bananas keep the dough super moist. These are drop scones - the high moisture content makes them hard to form. You can use pre-packaged oat flour for the recipe or make your own by grinding rolled oats in a blender. You can easily make this recipe vegan by using non-dairy milk.

This recipe is loosely based on Cookie and Kate's Vegan Banana Nut Scones.

What You'll Need
  • 1/2 cup Dates, pitted and chopped finely
  • 1/2 cup Toasted pecans, finely chopped
  • 1 cup All-purpose flour
  • 1 cup Oat flour
  • 1 tablespoon Baking powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Salt
  • 2 tablespoons Brown sugar, packed
  • 6 tablespoons Coconut oil, solid
  • 2/3 cup Very ripe bananas, mashed
  • 1/3 cup Milk of choice
  • 1/2 teaspoon Vanilla extract
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a medium mixing bowl whisk the flours, baking powder, cinnamon, salt, and brown sugar. Add the dates and nuts and thoroughly combine.
  3. Use a pastry cutter or your fingers to cut the coconut oil into the dry ingredients. Add the banana, milk, and vanilla. Stir until just combined.
  4. Line a cookie sheet with parchment paper. Scoop the batter onto the cookie sheet, 1/2 cup at a time. The scones should be a half inch or so apart.
  5. Bake for 13-15 minutes, until browned. Cool scones on a wire rack.

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