Gluten Free Sunbutter & Banana Scones Recipe

by Carol Kicinski on March 13, 2012

Post image for Gluten Free Sunbutter & Banana Scones Recipe I can’t think of a better way to start off a lovely Sunday than with gluten free scones. Scones just make even a normal day seem a little special. Perhaps the only thing better than a gluten free recipe for scones would be scones that are also dairy free, nut free and vegan. Oh, and….super tasty too!

The inspiration for these particular scones came from a lonely over-ripe banana. I just have a thing about not throwing away bananas. When they start getting too ripe to eat I usually stick them in my freezer to hang out until I get enough to make a loaf of banana nut bread or some muffins. But lately my hubby has been giving me grief about my, shall we call them, idiosyncrasies? To listen to him you would think I am a crazy jar/bottle/frozen banana hoarder-lady. So instead of risking a surprise visit from Peter Walsh I decided to just use the banana up. One lonely banana is not enough for bread or muffins and I wasn’t in a smoothie kind of mood, so scones it was!

To stretch out the banana I combined it with some Sunbutter (a fabulous nut free peanut butter substitute) and whipped them up into some pretty healthy scones made with brown rice flour and some ground flax meal for added fiber.

Personally I think that banana was a lot happier being baked into these scones than it would have been hanging out in the freezer. And I didn’t have to hear (for the three thousandth time) about black bananas in the freezer! And we all got to indulge in some freshly baked gluten free treats. That is what I call a win-win-win situation!

Gluten Free Sunbutter And Banana Scones

Gluten Free Sunbutter & Banana Scones Recipe

Ingredients

Scones

2 cups brown rice flour
1 cup potato starch
3 tablespoons ground flax meal
1 tablespoon baking powder
½ teaspoon kosher or fine sea salt
5 tablespoons cold Earth Balance (non-dairy butter)
1 ripe banana, mashed
¼ cup Sunbutter (nut free peanut butter alternative)
1 cup plus 1 tablespoon coconut milk
1 tablespoon pure vanilla extract
1 teaspoon fresh lemon juice
¼ cup sugar

Glaze

2 tablespoons Sunbutter
2 teaspoons pure vanilla extract
½ cup powdered sugar
2 – 3 tablespoons coconut milk

Directions

Scones

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.

In a large mixing bowl, whisk together the brown rice flour, potato starch, flax, baking powder and salt. Work the Earth Balance into the mixture with your fingers until it resembles coarse crumbs with some larger pieces in it.

In another mixing bowl, whisk together the banana, Sunbutter, 1 cup coconut milk, 1 tablespoon vanilla, lemon juice and sugar. Add to the flour mixture and fold together with a spatula.

Using an ice cream scoop or large spoon, drop 6 mounds of the batter onto each of the prepared pans. Brush the tops of the scones with some coconut milk. Bake for 25 minutes or until golden brown.

Let the scones cool on the baking sheets for 5 minutes. Place a piece of waxed or parchment paper on a work surface then place a cooling rack on top. Let the scones finish cooling on the cooling rack. While they are cooling, prepare the glaze.

Glaze

In a small mixing bowl whisk together the 2 tablespoons of Sunbutter, 2 teaspoons of vanilla and 2 tablespoons of coconut milk. If the Sunbutter does not blend easily, microwave for 10 – 15 seconds. Add the powdered sugar and whisk stir together with a fork until smooth. If the glaze is too thick, add some more coconut milk, a few drops at a time. Drizzle the glaze over the cooled scones.

Servings

This gluten free recipe makes 12 scones.

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Categories:    Breakfast & Brunch

{ 24 comments… read them below or add one }

InTolerant Chef March 14, 2012 at 2:37 pm

Our husbands must be related! I have stashes of bananas and berries etc hiding in my freezer too, and it annoys my husband soooooo much! I think I’ll make him this recipe, and maybe he’ll gain a new appreciation for my foresight :)

Reply

Carol Kicinski March 16, 2012 at 6:18 am

Haha – I am so showing this comment to my hubby!

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QQ March 14, 2012 at 10:52 pm

nice post ilike

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Carol Kicinski March 21, 2012 at 8:07 pm

Thank you!

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Anita March 16, 2012 at 6:10 am

Love these – thank you!!!

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Carol Kicinski March 16, 2012 at 6:16 am

Thanks Anita, enjoy!

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Jan March 16, 2012 at 7:55 am

Thank you so much for including recipe that are not just gluten free but nut free too! I will be trying this very soon.

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Carol Kicinski March 19, 2012 at 5:57 pm

My pleasure Jan, enjoy!

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Pat @ Elegantly, Gluten-Free March 16, 2012 at 6:03 pm

These are beautiful! I’ll be trying them soon since I have a lonely, very ripe banana on my counter right now. (My husband avoids looking around in the freezer — he grabs the ice cream and runs!)

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Carol Kicinski March 19, 2012 at 5:56 pm

Haha! Thanks. I think I need to tell my hubby not too look too closely when he opens the freezer as well!

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Shirley @ gfe March 19, 2012 at 5:19 pm

Beautiful scones, Carol! I was completely overrun with bananas in the freezer … until I started drinking green smoothies. Now I never have enough bananas. ;-)

xo,
Shirley

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Carol Kicinski March 19, 2012 at 5:53 pm

Thanks Shirley and I am happy to know that I am not the only banana hoarder :)
xo,
c

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Alta March 19, 2012 at 10:12 pm

These look lovely! And I was just wondering what to do with the jar of Sunbutter I just bought. Love Sunbutter.

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Carol Kicinski March 25, 2012 at 7:29 pm

Well there you go Alta – enjoy!

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Lynne H March 20, 2012 at 6:50 am

These sound wonderful – question – can I use creamy pnut butter instead of sunbutter? I hoard bananas in the refrigerator and freezer – I will tell my husband I am not the only one that does this. Yes, there is definitely a bunch of us!! Thanks for all the wonderful recipies.

Reply

Carol Kicinski March 20, 2012 at 5:24 pm

Hi Lynne, sure you can use peanut butter if nuts are not an issue for you. I am glad I am not the only one who is a banana hoarder :) Enjoy!

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purabi naha March 29, 2012 at 12:46 pm

This is absolutely delicious-looking!! These are guluen-free too, which is why I’m bookmarking the recipe!!

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Carol Kicinski March 29, 2012 at 7:12 pm

Thank you and yes, all the recipes on my site are gluten free :)

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Faith Malloy May 1, 2012 at 12:05 pm

Is there a reliable substitute for sugar and can I use coconut oil instead of butter without negatively affecting the consistency?

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Carol Kicinski May 2, 2012 at 8:05 am

I would use coconut palm sugar in place of the sugar and I believe you can use coconut oil instead of the dairy free butter no problem. I haven’t tried it but see no reason why it should not work.

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carly May 6, 2012 at 4:49 pm

Can you recommend a substitute for the coconut milk? I can’t have dairy, but I really dislike coconut. Would almond or soy milk work? Cheers

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Carol Kicinski May 6, 2012 at 5:28 pm

Sure, any kind of dairy free milk will work!

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Bella January 20, 2013 at 8:19 pm

How beautiful are these?! I love them. I have to try them too!!

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Carol Kicinski January 23, 2013 at 9:30 pm

Thanks Bella, enjoy!

Reply

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