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Just want to let you know that this post is sponsored by my friends at Simply Organic. I only recommend brands and products that I use and love myself. All content and opinions are my own. #OrganicMoments
Easy dairy-free scones with a surprisingly delightful flavor combo. Just sweet enough with no refined sugar. They have the perfect balance of sweet and nutty. You’ve gotta try these amazing eggless scones!
I am so excited about these lovely eggless scones! The flavors are unique – lightly sweet and nutty.
The texture is perfect – crunchy outside and slightly crumbly, yet soft, inside.
And the Sweet Tahini Glaze brings it all deliciously together!
They pair beautifully with a cup of coffee or tea. Put these vegan Banana Black Sesame Scones on your brunch menu today or simply enjoy one for an afternoon treat.
The awesome thing about scones is that are acceptable for eating all day long.
They make a delicious breakfast or brunch with a cup of coffee or tea. They’re also great for keeping hunger at bay during the afternoon. And, because they are lightly sweetened, they can even become a dessert treat.
And they’re actually good for you! These black speckled beauties are full of healthy plant based ingredients and contain no refined sugar and no oil!
I love using Simply Organic spices and seasonings! I first introduced you to these aromatic spices when I made my Chai Spiced Pumpkin Layer Cake. You guys loved that cake so much, it won Reader’s Choice in the Simply Organic and Go Dairy Free Bake-Off!
Simply Organic spices are incredibly fragrant with bold flavors.
I also love that the company’s values align with my own – being good to our bodies and good to our environment.
They are committed to ensuring that their “organic spices and seasonings are grown and processed in an ethical and sustainable manner.
They even give 1% of all sales to “support organic agriculture through research, education, and grower development.” How cool is that?!
Sesame Seeds are high in copper, manganese, calcium, magnesium, phosphorus, iron, zinc, selenium, vitamin B1, and fiber. [source]
You can eat the seeds whole, grind them into a paste (tahini), or press them to extract the oil. They lend a lovely nutty flavor and, if eaten whole, a delicate crunch.
Sesame seeds are delicious in both sweet and savory preparations.
You’ve likely had the seeds sprinkled over Asian dishes or maybe on your morning bagel or burger bun.
Sesame oil is delicious in Asian inspired dressings. And I’m sure you’ve probably had tahini in hummus.
I wanted to do something a little different for you today and when the idea of bananas paired with sesame seeds popped into my head, I knew I had to try it. It’s a delicious flavor combo and these vegan banana eggless scones are a must try!
More vegan baking recipes
- Apple Cinnamon Bread
- Vegan Soft Pretzels
- Vegan Banana Blueberry Muffins
- Peanut Butter Banana Bread
- Vegan Oatmeal Chocolate Chip Cookies
- Classic Vegan Toffee Bars
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Banana Black Sesame Eggless Scones
Ingredients
For the Scones:
- 2 cups spelt flour or all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons organic coconut sugar
- ½ teaspoons salt
- 2 tablespoons Simply Organic Black Sesame Seeds
- ½ cup mashed banana about 1 large banana
- ¼ cup canned full fat coconut milk plus additional 1-3 tablespoons if needed
- ¼ cup tahini (sesame seed paste)
- 1 tablespoon pure vanilla extract
For the Sweet Tahini Glaze (optional):
- 3 tablespoons tahini
- ¼ cup pure maple syrup
Instructions
For the Scones:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, sift together the flour, baking powder, coconut sugar, and salt. Whisk in the black sesame seeds.
- In a large mixing bowl, whisk together the mashed banana, coconut milk, tahini, and vanilla.
- Stir the dry ingredients into the wet ingredients and mix until just combined. The dough will be a little bit sticky, but should come together easily in a ball. If there are still bits of dry ingredients that won't incorporate, add an additional tablespoon of coconut milk and mix again. You may need between 1 to 3 extra tablespoons of coconut milk (I used 2 tablespoons), but be sure to add just 1 tablespoon at a time and then mix. Only add additional tablespoons if necessary to fully combine the ingredients.
- Turn the dough out onto a clean floured surface. Shape it into a flat circular disc shape about an inch thick. Cut the dough in half top to bottom and again side to side so that you have four even slices. Cut each slice in half to make 8 even slices.
- Carefully transfer each slice to the prepared baking sheet.
- Bake for 12 to 14 minutes, until they are golden brown. Transfer to a wire rack to cool before adding the optional glaze.
For the Sweet Tahini Glaze:
- In a small sauce pan over medium-low heat, whisk the tahini and maple syrup until it reduces to a thick sauce. This should take about 5 minutes or so. Watch it carefully and don’t turn the heat up too high as it could burn.
- Drizzle the glaze onto the cooled scones and enjoy!
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Kayla says
Any advice on what flour(s) to use to make these gluten free?
Jenn Sebestyen says
I’m sure a gluten free flour blend that is made to sub for white flour 1:1 would work…like Bob’s Red Mill Gluten Free 1:1 Blend. As for others flours, I can’t say as I haven’t tested it. Let me know if you give it a try.
Madelyn says
I love how different this scone recipe is, the pictures make this look amazing. I can’t wait to give it a try!
Jenn S. says
Thanks, Madelyn! Hope you enjoy it!
Carol says
Black Sesame Seeds…I don’t think I ever realized what to do with them. Will have to pick some up and try to make this recipe. Thanks.
Jenn S. says
They are so versatile. I hope you enjoy these scones. Thanks, Carol!
Dawn says
This looks so yummy. Definitely trying.
Jenn S. says
Thanks, Dawn! Enjoy!
Deryn | Running on Real Food says
I’ve actually never made scones but I’m going camping next weekend and these would be perfect to take along. Do you think you could use brown rice flour instead of spelt? I have some brown rice flour in the pantry and would love to use it up. I’m not a great baker or that familiar with gluten-free subs. Also, tahini everything all the time is where’s it’s at! Basically my favourite food. haha..love it in both sweet and savoury recipes! Anyways, let me know what you think about the flour. Cheers.
Jenn S. says
Hi, Deryn. I’m honestly not sure. Often brown rice flour can be subbed 1:1 with wheat flours, but the texture may be be different. I’m thinking they might turn out a bit more crumbly, but that might be ok with scones. If you try it, let me know how it turns out. Have fun camping!