These Gluten Free Banana Scones have a mild banana flavor with a light sweetness thanks to a delicious maple glaze. They only need 2 bananas, zero mixer and take less than an hour to make! Best part is, they’re gluten free, nut free, egg free and can easily be vegan!
These Gluten Free Banana Scones are such a simple and delicious breakfast recipe. When you only have two bananas but are craving a banana treat, this is the recipe for you!
For more recipes with bananas, check out my Pumpkin Banana Muffins, my Double Chocolate Banana Bread and Chocolate Chip Banana Cake!
Reasons to Love these Banana Scones
- Allergy Friendly- These scones are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- No mixer needed- This banana scones recipe comes together in one bowl!
- Banana Bread Flavor- They taste like a mild banana bread with a sweet maple glaze!
- Only need 2 bananas- You only need two ripe bananas to make this recipe!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- White Vinegar- This will be mixed directly into the milk to create a homemade vegan buttermilk.
- Light Brown Sugar- Gives the scones a lovely rich sweetness.
- Unsalted Butter or Vegan Baking Sticks- Make sure to use frozen. It is easier to grate the butter into the flour mixture when it’s frozen.
- Water- Room temperature is best for the glaze.
- Pure Maple Syrup- I used grade A like in my Maple Cake.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Scones
- Use a gluten free flour that’s free from dairy.
- Make sure to use vegan sugar brands.
- Only use non-dairy milk.
- Make sure to use vegan baking sticks instead of butter.
- Read the label on your maple syrup to ensure it’s gluten free, nut free and vegan.
This recipe has not been tested with these some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Gluten Free Banana Scones
Here are the step by step instructions to make these super simple banana scones!
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the gluten free flour, baking powder, baking soda, kosher salt, light brown sugar and ground cinnamon.
Step 2: Grate the Frozen Butter into the Dry Ingredients
Using the cheese grater, grate the entire stick of butter into the flour mixture.
Mix the grated butter into the flour using clean hands. Once mixed, stir with a spatula to combine.
Step 3: Make the Buttermilk
Measure out the milk and stir in the white vinegar. Let sit for 5-10 min then stir again. The milk will appear chunky; that’s normal.
Step 4: Mash the Bananas
Using a fork, mash the two bananas till they liquify and add them into the flour mixture.
Step 5: Add in the Bananas and Buttermilk
Add the mashed bananas and buttermilk into the flour mixture and use a spatula to form it into a dough.
If the dough is too sticky to work with, add more flour, one tablespoon at a time.
Step 6: Shape the Dough into a Disc and Cut into Wedges
Knead the dough onto a floured surface until it comes together.
Form the dough into a flat disc that is about 8 inches in diameter.
Cut the dough into 8 equal slices.
Step 7: Bake the Scones and Cool
Bake for 19-22 min at 375 degrees Fahrenheit or until the tops just start to get golden.
Let cool on a cooling rack.
Step 8: Make the Glaze
Whisk together the confectioners' sugar and maple syrup. Slowly whisk in the water, a little at a time, until everything is combined and smooth.
Step 9: Drizzle the Glaze
Hold your hand about 6 inches above the scones and move your arm side to side while drizzling to create a horizontal pattern. Then get more glaze and move your arm from top to bottom to create a vertical pattern.
If you drizzle when the scones are hot, the glaze will melt and the scones will be a liquid mess.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
- Freeze that Butter- Why do we need to do this? This is a tip I learned from Sally’s Baking Addiction. It helps to make the scones more flakey. I freeze my butter for at least an hour before I make the scones. If you don’t have time for this step or if you don’t feel like doing this…that’s ok. Your Gluten Free Banana Scones won’t be flaky, but they will still be fluffy and delicious.
- Making The Glaze- If the glaze appears too watery, add more confectioners’ sugar 1 tablespoon at a time. If it appears too thick, add more water ¼ teaspoon at a time. You want the glaze thin enough to coat but thick enough to solidify on the cookies.
Recipe FAQs
If you don’t have it in the freezer it’s not a huge deal. The first time I made the scones I just used butter from the fridge. After that I tried freezing it via a tip from Sally’s Baking Addiction. I did prefer them this way. This way the butter melts in the oven versus melting from your hand while you’re grating it.
No. But, with that said, it works way better if you do this step. It gets the butter into those tiny pieces that you just can’t get by ripping it or cutting it up. If it isn’t grated, the butter is much more difficult to work with in the flour mixture.
Most gluten free baked goods are best made the same day, but you can make the dough the night before. If making it the night before, after you form it into an 8 inch circle, wrap it in plastic wrap and keep it in the fridge.
Pure maple syrup should be gluten free. Please always read the labels especially if you're buying store bought as they may use odd fillers.
In addition, some companies make other products in the same facilities as well so again, please read labels.
I use a brand of Grade A maple syrup that has a gluten free label.
Storing: Once the glaze has hardened, store the cookies in an airtight container or in a zip top bag at room temperature for up to 3 days.
Freezing: Place scones (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the scones are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours.
If it is super humid outside, do not put the glaze on the scones until they are defrosted, the day you plan on serving them. When it is humid, the glaze tends to be very wet when defrosting.
More Breakfast Recipes You'll Love
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📖 Recipe
Gluten Free Banana Scones
Ingredients
For the Banana Scones
- 2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup light brown sugar , packed
- 1.5 teaspoons ground cinnamon
- ½ cup unsalted butter or vegan baking stick, frozen
- ½ cup milk
- ½ tablespoon white vinegar
- 2 medium bananas , mashed
For the Maple Glaze
- 1.5 cups confectioners’ sugar
- 1 tablespoon pure maple syrup (I use grade A)
- ½ tablespoon water , room temperature
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, whisk together the 2 cups multipurpose gluten free flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon kosher salt, ¼ cup light brown sugar and 1 ½ teaspoons ground cinnamon. Set aside.
- Take the ½ cup butter out of the freezer (if you didn’t freeze the butter that’s ok but the scones won’t be as flaky).Using a cheese grater, grate the entire stick of butter into the flour mixture.
- Mix the grated butter into the flour using clean hands. I kind of rub the flour together in my hands like sand to make sure there are no giant clumps of butter. The pieces of butter should be super tiny. Less than the size of a pea.
- Measure out ½ cup of milk. Add in the ½ tablespoon of white vinegar and stir to combine. Let sit 5 minutes and stir again. It will be chunky; that's normal.
- In a small bowl, mash the 2 bananas with a fork. You want them to end up fairly liquidy.
- Pour your buttermilk in a circular motion into the flour mixture and put in the bananas. Mix everything together with the spatula. It should start to form a dough. If the dough is too sticky to work with, add more flour, one tablespoon at a time.
- Take your dough out of the bowl and onto a clean floured work surface. Form the dough into a flat disc that is about 8 inches in diameter.
- Carefully put a little gluten free flour on a sharp knife and cut the dough like a pizza into 8 equal slices.
- Place the slices on the lined baking sheet at least 2-3 inches apart from one another.
- Bake for 19-22 min or until the tops just start to get golden.
- Take the sheet out and let the scones cool on a cooling rack.
- Place wax or parchment paper underneath your cooling rack. (The parchment paper under the rack is just to prevent a giant mess on your counter because the glaze can drip as it hardens).
- While they’re cooling, make the glaze. In a medium bowl, whisk together the ½ cup confectioners’ sugar, 1 tablespoon maple syrup and ½ tablespoon of water until combined and smooth.
- Drizzle the maple glaze on top of the cool scones. If you drizzle it on warm banana scones, the glaze will melt.It is easier to hold your hand about 6 inches above the scones and move your arm side to side while drizzling to create a horizontal pattern. Then get more glaze and move your arm from top to bottom to create a vertical pattern.Let the glaze harden prior to eating or it will have a strong confectioners' super flavor.
- Cut the scones open and serve them with butter or vegan baking sticks or just eat them as they are! They are best consumed the first day. Enjoy!
Nyunyu says
Hello. Can I add chocolate chips to these? Will it work? Thank you.
Lee says
I haven't tried it yet but I don't see why it wouldn't work! I would start with 1/2 cup and add more if it appears to be not enough. Hope this helps!
Emily S says
Absolutely FANTASTIC! Fulfilled perfectly the necessary remedy when you accidentally purchase way too many packs of bananas and need something to do with them— or if you just want some awesome scones! Didn’t take long and were an awesome gluten free friendly treat (that’s not too hard to make) for someone with celiacs and another with gluten intolerance!
Lee says
Thanks so so much! So glad!
Ashley says
Hi, would love to try this recipe. I just have two questions. Would a king arthur measure to measure gluten free flour work? Also do you happen to have the metric measurements for this recipe? Thank you! Recipe looks delicious!
Lee says
Hi Ashley! You could use King Arthur Gluten Free Flour for sure but I cannot test the recipe with that brand. It doesn't say on the box but I called the company, and they make their gluten free flour in a facility with tree nuts; my son is allergic. Sadly I don't have the metric measurements for this recipe but I am hoping to have that soon! Thanks so much! In the meantime if you need help converting, feel free to send me an email or DM and I will try to help!
John says
Great tasting banana scones! So easy to make! They’re the best!
Lee says
Thank you!