Banana Black Sesame Eggless Scones

Hand holding a Banana Black Sesame Vegan Scones with Maple Tahini Glaze.

5 from 9 votes

Banana Black Sesame Eggless Scones

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 scones!

Prep Time15

Cook Time12

Total Time27

Course: Breakfast and Brunch, Desserts & Sweet Treats, Snacks

Cuisine: American

Diet: Vegan

Servings:

Calories: 205kcal

Author: Jenn Sebestyen

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!

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