Pumpkin, Banana & Peanut Butter Scones Recipe

Name: Pumpkin, Banana & Peanut Butter Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Brown Rice Flour; 1/2 cups Coconut Flour; 1/2 cups Almond Meal; 1/2 cups Rolled Oats; 1 whole Large Banana, Very Ripe, Mashed; 1 cup Peanut Butter; 1/2 cups Canned Pumpkin; 1 cup Cashew Milk; 4 Tablespoons Vegan Honey Or Maple Syrup; 1/2 teaspoons Ground Cinnamon; 1 Tablespoon Chia Or Hemp Seeds To Garnish

Servings: persons

1
Measure out brown rice flour, coconut flour, almond meal, and rolled oats into a mixing bowl. Mash the banana and add it to the bowl, along with 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 mixture is too dry, add some more cashew milk. You can also add more vegan honey depending on the sweetness you want.
2
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 350u00b0F, 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.
3
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 treats depending on how big you make them.
4
Variations: Substitute almond butter for peanut butter. Mix 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.

943

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Brown Rice Flour, 1/2 cups Coconut Flour, 1/2 cups Almond Meal, 1/2 cups Rolled Oats, and more.

Yes, Pumpkin, Banana & Peanut Butter Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin, Banana & Peanut Butter Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions