Love banana bread but looking for something less sweet? Then these Gluten Free Banana Scones will be perfect for you! They have a mild banana flavor with a little sweetness thanks to the maple glaze. They take less than an hour to make and they will be gone in the same amount of time! Best part is, they’re gluten free, nut free, egg free and can easily be vegan!
Guys. You will go bananas (I’m sorry, I’m sorry…I know. I couldn’t help myself) over these scones! This recipe only requires two medium size ripe bananas!!
I would say my two ripe bananas will never go to waste again, but let’s be serious. Some days I don’t feel like turning on the oven or cleaning a mess.
Luckily, this recipe uses one large bowl, zero electric mixer and could not be easier!
When I’m looking for something super quick to make, this is the perfect recipe.
A delicious treat can be ready for you and/or your family (I say and/or because maybe you feel like eating 8 scones by yourself. Who am I to judge?!) in less than an hour!
I’ll be honest with you, they’re best the same day and eaten warm.
With that said, the kids and I were forced to eat 6 scones in one day.
I would say it was a hard task. But nope.
We love banana recipes; they never last long in my house.
If you are like we are and want more recipes made with bananas, make sure to check out my Pumpkin Banana Muffins, my Double Chocolate Banana Bread and Chocolate Chip Banana Cake!
Reasons to Love these Scones
- Allergy Friendly- These scones are gluten free, nut free, egg free and can easily be dairy free (vegan).
- No mixer needed- They come 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 them!
- 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 one because it’s nut safe but it does contain dairy.
- Milk of Choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- White Vinegar- This will be mixed directly into the milk of choice to create a homemade or vegan buttermilk.
- Light Brown Sugar- It will be mixed with the dry ingredients.
- Unsalted Butter or Vegan Baking Sticks- Use ½ cup (1 stick) frozen. It is easier to grate into the flour mixture when it’s frozen.
- Water- Room temperature is best for the glaze.
- Pure Maple Syrup- I used grade A.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- 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 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 scones!
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together all the dry ingredients including the light brown sugar.
Step 2: Grate the Frozen Butter
The best thing to do is to use a cheese grater to grate the butter into the flour mixture. This way the pieces of butter are super fine and easy to mix into the flour.
Using the cheese grater, grate the entire stick of butter or vegan baking stick into the flour mixture.
I actually like to do this half at a time. I grate half, mix it in and then grate the second half.
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.
Once you grate the entire stick into the flour mixture and it’s combined, stir with a spatula.
Step 3: Mash the Bananas
In a small bowl, using a fork, mash the two bananas till they liquify and add them into the flour mixture.
Step 4: Add the Homemade Buttermilk
Take the homemade buttermilk (the milk vinegar mixture) out of the fridge and stir again with a spoon. It will be thick and chunky and that’s supposed to happen.
Pour your buttermilk in a circular motion into the flour mixture and mix in 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. Knead it until it all comes together.
Step 5: Make the Wedges
Form the dough into a flat disc that is about 8 inches in diameter. I actually use a tape measure. Yes. I do.
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 parchment lined baking sheet at least 2-3 inches apart from one another.
Step 6: Bake the Scones
Bake for 19-22 min or until the tops just start to get golden.
Take the sheet out, carefully remove the scones and let them cool on a cooling rack.
Step 7: Make the Glaze
Whisk all the glaze ingredients in a medium bowl.
This glaze is impossible to mess up.
If it is too thick, add more water, ¼ teaspoon at a time. If the glaze is too thin, add more confectioners’ sugar, 1 tablespoon at a time.
Place wax or parchment paper underneath your cooling rack. If you don’t do this part the scones will get very soggy on the bottoms.
(The parchment paper under the rack is just to prevent a giant mess on your counter because the glaze can drip as it hardens).
Step 8: Drizzle the Glaze
Drizzle the maple glaze over the scones once they have cooled completely.
If you drizzle when the scones are hot, the glaze will melt and the scones will be a liquid mess.
Expert Baking Tips
- 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.
- Make the Homemade Buttermilk First- Measure out the ½ cup milk of choice. Add in the ½ tablespoon of white vinegar and stir to combine. Put the milk vinegar mixture into the fridge while you make the scones.
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.
Storing and Freezing
Since gluten free baked goods are best the first day, we want to try to keep this as fresh as possible.
Once the scones have cooled and the glaze has hardened, store them in an airtight container at room temperature.
When ready to eat, I would warm them up for a few seconds in the microwave.
Wrap the cooled scones in foil and then place in a zip top bag. Freeze.
You can keep the scones frozen for up to 30 days.
When ready to eat, put the scones in the fridge the night before or leave them out on the counter for 2 hours prior to eating.
Heat them up for a few seconds in the microwave until they are warm.
Other Recipes You'll Love
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Gluten Free Banana Scones
For the scones:
- 2 cups gluten free flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup packed light brown sugar
- 1.5 teaspoons ground cinnamon
- ½ cup 1 stick frozen unsalted butter or vegan baking stick
- ½ cup milk of choice
- ½ tablespoon white vinegar
- 2 medium bananas mashed
For the glaze:
- 1.5 cups confectioners’ sugar
- 2 tablespoons pure maple syrup I use grade A
- 2 tablespoons water
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Measure out ½ cup of milk of choice. Add in the half tablespoon of white vinegar and stir to combine. Put the milk vinegar mixture into the fridge while you make the scones.
- In a large bowl, whisk together the gluten free flour, the baking powder, baking soda, salt, light brown sugar and cinnamon.
- Take your butter or vegan baking stick 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 or vegan baking stick into the flour mixture. I do this half at a time.
- 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.
- In a small bowl, mash your bananas with a fork. You want them to end up fairly liquidy.
- Once completely mashed and liquidy, pour the bananas into the flour mixture.
- Take the homemade buttermilk (the milk vinegar mixture) out of the fridge and stir again with a spoon. It will be thick and chunky and that’s supposed to happen.
- Pour your buttermilk in a circular motion into the flour mixture and mix in 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. I actually use a tape measure.
- 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. Whisk all the glaze ingredients together in a medium bowl. If the glaze is too thick, add more water, ¼ teaspoon at a time. If the glaze is too thin, add more confectioners’ sugar, 1 tablespoon at a time.
- Drizzle the glaze over the completely cooled scones.
- 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!
Great tasting banana scones! So easy to make! They’re the best!
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!
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!
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!
Thanks so so much! So glad!
Hello. Can I add chocolate chips to these? Will it work? Thank you.
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!