Gluten-Free Sugar Glazed Banana Scones (Edit recipe)

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I'm always finding my self with bananas that are too ripe. These gluten-free banana scones with a simple glaze and caramel drizzle are a perfect way to use them up. A tender scone that pairs well with tea or coffee.

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PREP TIME

25 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 8

Ingredients

2.5 cups Gluten Free Flour, (If your flour does not have it already added you can add .5 tsp xanthan gum)
2 tsp Baking Powder
.5 tsp Baking Soda
.5 tsp Salt
1 tsp Ground Cinnamon
.25 cup Light Brown Sugar, packed
3 Tbsp Granulated White Sugar
.25 cup Pecans, chopped (can sub walnuts)
.5 cup Unsalted Butter, cold & diced into pieces (Can sub in vegan butter)
.5 cup Banana, Mashed (about 2 med size bananas)
4 Tbsp Buttermilk
1 Egg, large
1 tsp Vanilla Extract
1 Tbsp Pure Maple Syrup, (can sub in honey)
1 Tbsp Milk, Milk/Non-Dairy
1 cup Powdered Sugar
2 Tbsp Milk, Milk/Non-Dairy
1 Caramel Sauce, Homemade or store bought (Optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 400F. 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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	401
Fat:	15 g
Carbohydrates:	66 g
Protein:	7 g
Cholesterol:	31 g
Sodium:	416 mg
Fiber:	3 g
Sugars:	32 g
Sugar Alcohol:	0 g
Calculated per serving.