Gluten-Free Banana Nut Scones

Banana Nut Scones

Vanilla and a hint of cinnamon meld with the flavors of banana and pecans to create a wonderfully tasty gluten-free treat.

Gluten-Free Banana Nut Scones
Yield: 18 scones • Preparation: 10 minutes • Bake: 18 to 20 minutes
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  1. 2½ cups sifted gluten-free all-purpose flour*
  2. ½ cup sugar
  3. 2 teaspoons baking powder
  4. ½ teaspoon ground cinnamon
  5. ½ teaspoon salt
  6. ½ cup butter, cut into pieces
  7. 1 cup finely chopped dried banana chips
  8. ½ cup finely chopped pecans
  9. 1¼ cups plus 1 tablespoon heavy whipping cream, divided
  10. ½ teaspoon vanilla extract
  11. Garnish: finely chopped pecans and white sugar crystals
  1. Preheat oven to 375°.
  2. Line 2 baking sheets with parchment paper. Set aside.
  3. In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Add banana chips and pecans, stirring to combine. Set aside.
  4. In a small bowl, combine 1¼ cups cream and vanilla. Add to dry ingredients, stirring just until dry ingredients are moistened. (If mixture seems dry, add more cream, 1 tablespoon at a time, until a dough forms.)
  5. On a lightly floured surface, roll dough to ½-inch thickness. Using a 3-inch star-shaped cutter, cut scones. Place scones on baking sheets.
  6. Brush tops of scones with remaining 1 tablespoon cream. Sprinkle with chopped pecans and sugar crystals, if desired.
  7. Bake until lightly browned, 18 to 20 minutes.
  1. *For testing purposes, we used Gluten Free Pantry all-purpose flour ( Using another brand may yield different results. Sift or whisk flour before measuring.
TeaTime Magazine
From TeaTime November/December 2011


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