Banana Chocolate Chip Scones (vegan & refined sugar free*)

I love me some scones, y’all! I like when they have a soft, chewy texture. I’m not as big of a fan of the drier, crumblier ones. While those have their place – great with coffee and tea! – I just prefer something you can eat on the go and not worry about it crumbling all over the place! These scones are DELICIOUS! I know I say that about everything, but seriously, these are, too. They are perfectly chocolately, with small pieces of banana. And they’re refined sugar free! How awesome is that? *I mean, I suppose there is refined sugar in the chocolate chips, but I didn’t make those with my own hands. 😉 I hope you try these scones out! You won’t be sad you did. However, beware! You might just eat two. Or three.

Banana Chocolate Chip Scones

Banana Chocolate Chip Scones
1 1/4 cups whole wheat pastry flour
3/4 cup all-purpose flour
1/2 tsp kosher salt
2 tsp baking powder
1/3 cup melted coconut oil
1/2 cup mini chocolate chips (I used Enjoy Life)
2 small bananas, cut in half lengthwise and then diced
1/3 cup agave nectar
1/2 cup almond milk (I used Califia Toasted Coconut Almond Milk)
2 tsp apple cider vinegar

Preheat oven to 400. In a large bowl whisk together whole wheat pastry flour, all-purpose flour, salt and baking powder. Add melted coconut oil and mix with a fork (or your hands) until the oil and the flour mixture are well combined. Add chocolate chips and diced banana and mix to coat. In a measuring cup, whisk together agave nectar, almond milk and apple cider vinegar. Add to dry mixture and mix with a rubber spatula until well combined and no dry flour remains. Using a large cookie scoop (think ice cream scoop size), scoop onto a parchment-lined baking sheet. Press down slightly and bake for 12 minutes, or until just golden brown. I got 10 scones.

Banana Chocolate Chip Scones



Starbucks Copycat Pumpkin Scones – vegan and gluten free!

OMG. I love Starbucks. I used to love all of their delicious treats, but being a vegan doesn’t allow me to eat them anymore. Oh, well. I’ll just make them at home and save money! Sounds like a win-win to me! Lil Sis and I knew we HAD to make these. And so we did.

Starbucks Copycat Scones (vegan and gluten free)

(Adapted from Iowa Girl Eats)

For the scones:
2 cups gluten free all-purpose flour (I like Better Batter)
7 T evaporated cane juice
1 T baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup canned (or homemade) pumpkin puree
3 T French Vanilla Silk Creamer
egg replacer equal to 1 egg
6 T earth balance, cold & cubed

For the glaze:
1 cup powdered sugar
2 T French Vanilla Silk Creamer

For the spiced drizzle:
1/2 cup powdered sugar
1 T French Vanilla Silk Creamer
pinch of pumpkin pie spice

How to make them:
Preheat oven to 425 degrees and line a baking sheet with parchment.

In the bowl of a large food processor combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Pulse to combine. Add the cubed earth balance and pulse until well incorporated and the mixture is the texture of cornmeal.

In a separate bowl, whisk together the pumpkin puree, creamer and egg replacer. Add to the flour mixture and pulse until just combined. Turn the dough out onto a lightly (gluten free) floured surface and gently knead 4 or 5 times to bring the dough together. Flatten into a circle about 1″ thick. Using a pizza cutter (or knife), cut the dough into 6 pieces.

Place the wedges on the prepared baking sheet and bake for 14 minutes or just until they start turning golden brown. Remove to a cooling rack and allow to cool completely.

When the scones have cooled, whisk together the glaze ingredients. Spoon on top of each scone and spread lightly. Let harden for at least 10 minutes. Whisk together the spiced drizzle ingredients and drizzle on top. Let harden completely. (about an hour)

Enjoy with tea or coffee! These keep for 1 day in an airtight container. Makes 6.

Starbucks Copycat Scones

Enjoy! You won’t be sorry you made these! 🙂