Even though it’s getting warmer by the second, I’ve been baking up a storm recently. I bake when I’m stressed and I’ve been pretty stressed lately thanks to the quarter life crisis I’m currently in the middle of. More on that later. Maybe. But first, let’s talk about these Gluten-Free Blueberry Banana Scones with Blueberry Black Tea Glaze.
Late last month, I signed up to be part of a recipe challenge through Progressive Nectar. I really had no idea what I was in for but I’ve been following them on Instagram for a while and it sounded cool so I decided to give it a try. As part of the challenge, I got sent a box filled with new-to-me ingredients, grouped in threes, that I had to use to come up with new recipes.
The first three ingredients were a gluten free flour blend, dried blueberries, and blueberry black tea, which I used to come up with these gluten-free blueberry banana scones.
Vegan Gluten-Free Blueberry Banana Scones
I to admit that this challenge was HARD, especially since I really haven’t experimented much with gluten-free baking, apart from these brownie cookies. I tested these scones 5 or 6 different times, three of them yesterday, before I finally found a variation I was happy with.
I still have a long way to go before I’m comfortable with gluten-free baking, but I’m pretty happy with how these turned out. The blueberry banana scones have a nice crust on the outside but are soft and moist on the inside. They’re also sweet without being overpowering, which makes them perfect for breakfast with a cup of coffee or tea.
If you’re a fan of this recipe, I’d love it if you could head over to Progressive Nectar and vote for me. If my photo gets the most likes I win a prize & you have a chance to win too.
Here’s how to vote:
- Go to @progressivenectar & follow
- Find my photo (it’s here), like and comment on it
- If I win the recipe competition Progressive Nectar will randomly pick one of the commenters on my post & reward them with a prize too
Oh, and if you make these scones, these cookies, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it #ExSlothEats on Instagram!
- 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
- 3 tbsp coconut sugar
- 2 - 3 tsp blueberry black tea
- Preheat oven to 425 F, line a baking sheet with parchment paper and set aside
- In a small bowl, combine the ground flax and water and set aside
- Add 1 cup of flour and the rest of the dry ingredients, except the blueberries, to a large bowl and whisk well
- Cut the cold coconut oil into the mixture with a fork or your fingertips until the mixture is crumbly
- Add the coconut milk, blueberry tea, vinegar, mashed banana and vanilla to the prepared flax egg and mix well
- Pour the wet ingredients into the wet ingredients and mix until just combined and the batter is no longer sticky
- 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
- Once the desired consistency is reached, fold in the dried blueberries
- 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
- Bake for 13 minutes then remove from the oven, recut the triangles and pull them apart slightly
- Return to the oven and bake for another 5 - 7 minutes until the tops and edges begin to turn golden brown
- Remove from the oven and allow to cool before drizzling the glaze
- Add coconut sugar to a high-speed blender or food processor and blend until sugar is fine and fluffy
- Sift the sugar into a small bowl and add blueberry tea by the teaspoon until desired consistency is reached
- *Use a blend that measures cup for cup with regular flour
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What about you?
- Have you ever made gluten-free scones before?
- Any tips for baking with gluten-free blends?
- What are you favourite gluten-free recipes?