Vegan Banana Scones

Easy vegan banana scones with a golden crust. Enjoy with a berry jam, vegan cream and a nice hot beverage of your choice.

Serves 12 | Prep time: 15 mins | Cooking time: 20 mins


  • 2 medium ripe bananas
  • 1/2 cup soy milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 2 1/2 cups plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 1 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • pinch of salt
  • 1/3 cup raw caster sugar
  • 1/2 cup vegan butter/margarine, cold and cubed
  • 1/2 cup sultanas or raisins
  • soy milk for brushing
  • some raw sugar for sprinkling


  1. In a medium bowl, mash the bananas well then add the soy milk, vinegar and vanilla extract. Mix well and set aside.
  2. Sift the flour, baking powder, bicarb soda, cinnamon, nutmeg in a large bowl then mix in the salt and sugar. Combine well.
  3. Add the cold, vegan butter/margarine and using your fingertips rub into the dry mix. The mixture should resemble fine breadcrumbs.
  4. Add the sultanas (or raisins). Combine well.
  5. Stir in about a quarter of the wet mix to the dry to moisten the flour then gradually add the rest in three goes to form a soft, slightly sticky dough.
  6. Divide the dough into two and pat each into a rough ball.
  7. On a well-floured surface, use your hands to gently flatten each ball into a disc (one at a time) to about a 3cm/1in height.
  8. Use a floured knife to slice each disc into 6 wedges, so that you have 12 wedges when done.
  9. Position them apart on a baking sheet lined with baking paper then place the baking sheet in the refrigerator for about 20 minutes. This will allow the butter/margarine to harden up a little to give the scones a fluffier texture.
  10. About 10 minutes before removing the scones from the fridge, preheat the oven to 220°C/425°F.
  11. Brush the tops of the scones with soy milk and sprinkle with raw sugar.
  12. Bake for about 20 minutes until well risen and golden. Then transfer to a wire rack and allow to cool before serving.



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