Boy do I have a treat for you today! For this month’s Scone of the Month recipe, I’m sharing these amazing gluten free banana nut scones. I really can’t tell you how much we love these! Yum, yum, yum!
If you’re new here, let me give you a little back story on Scone of the Month. Todd and I both love scones. They’re basically one of our very favorite things, and we like to celebrate the weekends by baking a fresh batch of gluten free scones. Because we make them every weekend, I like to get creative with the different scone flavors we try.
My favorite mix, by far, is this one. I’ve tried so many recipes claiming to be the very best, but none of them have ever come close to how incredible this mix is. One day I’d love to be able to figure out my own scone blend, but until then, this scone mix is my absolute go to. We always have a few boxes in our pantry. They’re that good.
For the flavor this month, I gathered inspiration from one of my favorite breads: Banana Nut. Since I was a young girl, I can remember my mom making my grandma’s banana nut bread recipe. It’s not only delicious, but filled with sweet memories I cherish. Needless to say, baking that delicious bread into a tender scone was so much fun. Delicious fun.
I ended up making these a few times to get them just right, tweaking my recipe a little bit each time. Neither Todd nor I minded the taste tasting that came with the job. All versions I made tasted incredible, but the last tweak resulted in a more traditional scone. But just know, that even if you end up adding a bit too much milk, which is what I did, they still taste fantastic, they’re just a little more cake like than biscuit.
And I’ll also admit, I’ve never been huge on banana flavoring. I like to use real banana whenever possible and they make the difference in these scones.
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Gluten Free Banana Nut Scones
- 1 Box Namaste Muffin & Scone Mix
- 8 tbsp Cold Butter
- 2 Eggs Lightly Beaten
- 2 Ripe Bananas Mashed
- 1 tsp Vanilla Extract
- 1 tbsp Milk
- 1/2 cup Chopped Walnuts
- 2 cups Powdered Sugar
- 3 tbsp Milk
- 1/2 tsp Vanilla Extract
- Finely Chopped Walnuts for sprinkling
For The Scones:
- Preheat oven to 400 degrees. Line sheet pan with parchment paper.
- In a medium sized mixing bowl, cut cold butter into dry scone mix using a pastry blender or fork. Blend until crumbly.
- Create a well in the center of the dry mixture. Add the eggs and mashed bananas. Stir until well combined and the mixture is moist.
- Add the milk and blend well. If mixture is still dry and crumbly, add more milk, but only add it in small increments. A little will go a long way.
- Stir in the chopped walnuts until combined.
- Dump scone mixture onto parchment paper lined sheet pan, and shape into a circle, about 1 inch thick.
- Use a knife to score the dough into 8 equal pieces, then cut through the mixture and slightly pull each scone wedge out from one another for expansion room when baking.
- Bake for 12-15 minutes, or until golden brown.
- Set aside and cool for 5-10 minutes.
For The Glaze
- In a small mixing bowl, combine powdered sugar, milk and vanilla. Mix well.
- Drizzle glaze onto cooled scones.
- Before glaze sets, sprinkle chopped walnuts on top of each scone.