Stovetop Scones Recipe (Plant-Based, Dairy-Free Bannocks)

Tea time breads are a British specialty, and there are just so many to choose from. These stovetop scones were originally called “teacakes,” but that makes them sound like a sweet dessert, in my opinion. And teacakes are often yeast-raised. This recipe is a bit more like bannocks, which are Scottish breads made in a skillet or on a griddle. But you could also call them scones, which are a bit more familiar to most of the world. No matter the name, I think you’ll love the healthy ingredients that make these biscuits perfect for afternoon tea or breakfast.

Stovetop Scones made with Wholesome Plant-Based Ingredients

This recipe was shared with us by the Dole Food Company (the producers of those yummy bananas!), as a tribute to Disney’s Ultimate Princess Celebration. They created several recipes around a royal tea party theme, and as usual, have also created some fun DIY activities.

If you aren’t in a gathering mood, go ahead and make the whole batch anyway. These freeze well. I recommend slicing them in half, and then wrapping in plastic wrap for the freezer. You can break the halves apart and pop them straight in the toaster whenever you are craving some healthy scones.

Special Diet Notes: Plant-Based Stovetop Scones

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, optionally vegan, and vegetarian.

For nut-free stovetop scones, omit the walnuts and almond butter. Top with seed butter, or other condiments of choice.

For banana-free stovetop scones, substitute 1/2 cup applesauce for the mashed banana and skip the banana on top.

Plant-Based Stovetop Scones (Bannocks)

Author: Melanie Marcus, MA, RD

Recipe type: Breakfast

Cuisine: Scottish

¾ cup white whole wheat flour, plus additional for dusting
½ cup oat flour
1 tablespoon baking powder
⅛ teaspoon salt
3 tablespoons chopped walnuts
2 tablespoons unsweetened dried cherries or other dried fruit, chopped
2 ripe bananas, 1 peeled and mashed (about ½ cup), 1 peeled and thinly sliced crosswise
⅓ cup oat milk beverage (can sub another dairy-free milk beverage)
3 tablespoons dairy-free buttery spread, melted
3 tablespoons oil (your favorite type for baking)
¼ cup almond butter, for serving
Honey, for serving (optional)

In a large bowl, whisk together the wheat flour, oat flour, baking powder, and salt. Stir in the walnuts and cherries.
In a medium bowl, whisk together the mashed banana, oat milk, and buttery spread until relatively smooth.
Stir the banana mixture into the flour mixture until incorporated.
Transfer the dough to a lightly floured work surface and knead just until the dough comes together.
Divide the dough into 8 pieces. Roll each piece into a ball, and flatten into ¼-inch-thick disks.
Heat 1½ tablespoons of the oil in a large nonstick skillet over medium heat. Add 4 dough disks and cook for 8 minutes, or until golden brown, turning once. Repeat with the remaining 1½ tablespoons oil and 4 dough disks.
Serve the cakes topped with almond butter and the banana slices. Drizzle with honey, if desired.

Serving size: 1 bannock Calories: 249 Fat: 16g Saturated fat: 2g Carbohydrates: 25g Sugar: 5g Sodium: 268mg Fiber: 4g Protein: 5g

3.5.3229