So many scones, so little time… That’s my motto these days. Scones seem to be my new food obsession, or just my new obsession in general. All I wanna do is eat scones. Scones with hot tea. Scones with coffee. Scones with a side of scones. What I love about this recipe for Pumpkin, Banana & Peanut Butter Scones is that they are vegan and gluten free, so you can eat several and not worry about skyrocketing your insulin levels, gaining weight, or consuming a bunch of processed ingredients. Plus, they are deeeeelicious!
What was my inspiration for these scones, you may ask? Well, I was trying to make dog treats, actually. Inspiration comes in many forms, my friends. And I did make dog treats. So these scones dually function as Healthy Homemade Dog Treats as well. They are addictive in either form. My dog got crazy eyes after eating one, like I’d just given her doggie crack, and she followed me around the rest of the day waiting for another treat. The recipe for both are exactly the same, I just made the dog treats into small circles and the scones into large shapes. They also work well in cookie form. So basically, this recipe is versatile and amazing. I don’t know about you, but I love sharing snacks with my dog and now I have a good excuse to.
The first step is mix together the dry ingredients. You can find all of these ingredients in the bulk foods section at Whole Foods, Central Market, Natural Grocers, or possibly even your local supermarket depending on their variety. Measure out 2 cups brown rice flour, 1/2 cup coconut flour, 1/2 cup almond meal, and 1/2 cup rolled oats into a mixing bowl.
Next up is wet ingredients. Mash up 1-2 very ripe bananas and add it to the bowl, along with 1 cup peanut butter, 1/2 cup canned pumpkin, 1 cup cashew milk, and 4 tbsp vegan honey. Yes, they actually make vegan honey. I found mine at a locally run vegan grocery store in Austin called Rabbit Food Grocery. It’s made from apples and it’s pretty darn tasty.
I just love the color of the canned pumpkin. So beautiful!
Add 1/2 tsp of ground cinnamon and mix everything together until you have a dough consistency. If the mixture is too dry, add some more cashew milk. You can also add more vegan honey depending on the sweetness you want.
That’s it! This recipe makes 8 medium sized scones. Or 10 cookies. Or a ton of dog treats, depending on how big you make them (mine were about 1 in x 1 in circles). Whatever you choose to do with the dough, place your finished product on a parchment lined baking sheet and pop those suckers in the oven for about 15-20 minutes at 350 degrees.
I took mine out when they were just starting to harden around the edges and I still got a fluffy, moist consistency. Drizzle some vegan honey on top of the scones and sprinkle with either chia seeds or hemp seeds. I kept my leftovers in a sealed container in the fridge and they stayed fresh for several days. You can also freeze them (especially the dog treats) if you don’t eat them right away.
When I made another batch later in the week, I used maple syrup instead of vegan honey, used 1/2 peanut butter & 1/2 almond butter, and mixed chia seeds directly into the dough instead of sprinkling on top. The dough was much stickier, probably because of the maple syrup, but it tasted the same as using the vegan honey. I also cut up small pieces of dark chocolate and mixed it in with the scones. This batch came out a bit more “rough” looking, not as smooth as the first batch. The scones were really nice and moist, I made them very thick so they took a few extra minutes to bake.
- 2 cups brown rice flour
- 1/2 cup coconut flour
- 1/2 cup almond meal
- 1/2 cup rolled oats
- 1-2 very ripe bananas, mashed
- 1 cup peanut butter
- 1/2 cup canned pumpkin
- 4 tbsp vegan honey or maple syrup
- 1 cup cashew milk
- 1/2 tsp ground cinnamon
- chia or hemp seeds to garnish
- Measure out brown rice flour, coconut flour, almond meal, and rolled oats into a mixing bowl.
- Mash up the banana(s) and add it to the bowl, along with the peanut butter, canned pumpkin, cashew milk, and vegan honey (or maple syrup).
- Add ground cinnamon and mix everything together until you have a dough consistency. If the mixture is too dry, add some more cashew milk. You can also add more vegan honey depending on the sweetness you want.
- Shape the scones (I tried hearts, diamonds, and rectangles) on a parchment lined baking sheet and pop in the oven for about 15 minutes at 350 degrees, or until the outer layer starts to harden.
- Drizzle some vegan honey on top of the scones and sprinkle with either chia seeds or hemp seeds.
- Keep leftovers in a sealed container in the fridge for up to 5-7 days. You can also freeze them (especially the dog treats) if you don't eat them right away. Makes 20-30 dog treats depending on how big you make them.
- Variations: Substitute almond butter for peanut butter. Mixed chia or hemp seeds directly into the dough instead of sprinkling on top. You can also add chocolate chips (not in the dog treats!) or nuts to the scone version. If you make very thick scones or cookies, they will need extra time to bake.
Once you make these, you’ll be craving them nonstop!