Gluten-Free Blueberry Banana Scones with Blueberry Black Tea Glaze
Author: 
Recipe type: Breakfast
Cuisine: Vegan, Gluten-Free
Prep time: 
Cook time: 
Total time: 
Serves: 8 mini scones
 
These gluten-free blueberry banana scones are perfectly sweet and have a nice crust on the outside but are soft and moist on the inside.
Ingredients
  • ½ tbsp ground flax + 1½ tbsp water
  • 2 tbsp full-fat coconut milk
  • 2 tbsp cold blueberry tea
  • ½ tbsp apple cider vinegar
  • ¼ cup mashed banana
  • 1 tsp vanilla extract
  • 1 - 1¼ cups gluten-free flour*
  • ½ tsp xantham gum (optional, if your flour doesn't include it)
  • 1½ tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 2 tbsp coconut sugar
  • 2 tbsp coconut oil, cold
  • ¼ cup dried blueberries, soaked in water until plump
For the glaze:
  • 3 tbsp coconut sugar
  • 2 - 3 tsp blueberry black tea
Instructions
  1. Preheat oven to 425 F, line a baking sheet with parchment paper and set aside
  2. In a small bowl, combine the ground flax and water and set aside
  3. Add 1 cup of flour and the rest of the dry ingredients, except the blueberries, to a large bowl and whisk well
  4. Cut the cold coconut oil into the mixture with a fork or your fingertips until the mixture is crumbly
  5. Add the coconut milk, blueberry tea, vinegar, mashed banana and vanilla to the prepared flax egg and mix well
  6. Pour the wet ingredients into the wet ingredients and mix until just combined and the batter is no longer sticky
  7. If the batter is too sticky add in up to a ¼ cup of flour, one tablespoon at a time. Don't add too much flour or overwork the batter or this will result in dry scones
  8. Once the desired consistency is reached, fold in the dried blueberries
  9. Turn the dough onto prepared baking sheet and form into a small circle then cut the dough into 8 triangles, using a sharp kitchen knife
  10. Bake for 13 minutes then remove from the oven, recut the triangles and pull them apart slightly
  11. Return to the oven and bake for another 5 - 7 minutes until the tops and edges begin to turn golden brown
  12. Remove from the oven and allow to cool before drizzling the glaze
For the glaze:
  1. Add coconut sugar to a high-speed blender or food processor and blend until sugar is fine and fluffy
  2. Sift the sugar into a small bowl and add blueberry tea by the teaspoon until desired consistency is reached
  3. *Use a blend that measures cup for cup with regular flour
Notes
*Use a blend that measures cup for cup with regular flour
Recipe by Diary of an ExSloth at http://www.exsloth.com/gluten-free-blueberry-banana-scones/