Plant-Based Stovetop Scones (Bannocks)
Prep time
Cook time
Total time
These wholesome little breads have just a hint of sweetness from the fruit. They're whole grain, and meant for enjoying like an English muffin. You might call them Scottish bannocks or English teacakes.
Recipe type: Breakfast
Cuisine: Scottish
Serves: 8 servings
  • 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)
  1. In a large bowl, whisk together the wheat flour, oat flour, baking powder, and salt. Stir in the walnuts and cherries.
  2. In a medium bowl, whisk together the mashed banana, oat milk, and buttery spread until relatively smooth.
  3. Stir the banana mixture into the flour mixture until incorporated.
  4. Transfer the dough to a lightly floured work surface and knead just until the dough comes together.
  5. Divide the dough into 8 pieces. Roll each piece into a ball, and flatten into ¼-inch-thick disks.
  6. 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.
  7. Serve the cakes topped with almond butter and the banana slices. Drizzle with honey, if desired.
Nutrition Information
Serving size: 1 bannock Calories: 249 Fat: 16g Saturated fat: 2g Carbohydrates: 25g Sugar: 5g Sodium: 268mg Fiber: 4g Protein: 5g
Recipe by Go Dairy Free at