Go Back
Shayna Queen, The Wood Grain Cottage

Gluten Free Banana Nut Scones

A tender scone filled with the delicious flavor of banana nut bread.
Print Recipe
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

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
Glaze
  • 2 cups Powdered Sugar
  • 3 tbsp Milk
  • 1/2 tsp Vanilla Extract
  • Finely Chopped Walnuts for sprinkling

Equipment

  • Mixing Bowl
  • Pastry Blender
  • Measuring Cups
  • Sheet Pan
  • Parchment Paper

Method
 

For The Scones:
  1. Preheat oven to 400 degrees. Line sheet pan with parchment paper.
  2. In a medium sized mixing bowl, cut cold butter into dry scone mix using a pastry blender or fork. Blend until crumbly.
  3. 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.
  4. 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.
  5. Stir in the chopped walnuts until combined.
  6. Dump scone mixture onto parchment paper lined sheet pan, and shape into a circle, about 1 inch thick.
  7. 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.
  8. Bake for 12-15 minutes, or until golden brown.
  9. Set aside and cool for 5-10 minutes.
For The Glaze
  1. In a small mixing bowl, combine powdered sugar, milk and vanilla. Mix well.
  2. Drizzle glaze onto cooled scones.
  3. Before glaze sets, sprinkle chopped walnuts on top of each scone.
  4. Enjoy!