Healthy Vegan Banana Scones made with whole grain flour and low in sugar, these scones are a healthy way to start your morning. They have the perfect texture, and pair wonderfully with some almond butter and a cup of coffee! Plus, no one will ever know they’re vegan!
It was only a matter of time before my first scone recipe met up with some bananas. There was a time in my life where I was obsessed with banana anything and everything. I suppose kind of how I am currently with nut butters… my pantry is locked and loaded with an array of both homemade and my favorite store bought. With all of the baking, and homemade protein bar-making shenanigans that happen around here it’s for the best, honestly.
Today we’re making Healthy Vegan Banana Scones using coconut oil, whole wheat white flour, a bit of coconut sugar, and bananas of course. I found out while testing my Vegan Cranberry Orange Scones, which I adapted from my Dairy-free Whole Wheat Coconut Scones, that you can replace the egg by adding more milk. Then by using banana and milk here in this recipe, I was also able to reduce the oil slightly. So these scones are actually slightly lower in fat than their FMK scone sibs. 😉 (not that I am opposed to fat by any means, AVO LOVER right hurr, hello. But it’s always nice to have a BALANCE. ?)
So here is how my process for scone making goes ::
1) Grate the frozen coconut oil into bowl of dry ingredients
I like to measure out my coconut oil into the measuring cup, then use a rubber spatula to transfer the oil into a small bowl and put in the freezer for at least an hour. Then you’ll have a nice chunk of oil that is easy to hang on to while grating it. And watch your fingers… I can’t tell you how many times Drew said this to me me while I was grating vigorously. I guess I don’t have the greatest track record with sharp objects in the kitchen, so I can’t blame him for being concerned…. moving on.
2) Cut in the coconut oil into flour
Using your handy dandy
notebook dough blender /pastry cutter (PAL, IT CAN BE CALLED A DOUGH BLENDER, just hush it :-p ) you will cut in the coconut oil into the flour. You can also use two forks, but using the dough blender definitely makes things a little easier on your hands.
3) Gently stir in your wet ingredients
Using a large rubber spatula or wooden spoon, gently stir in your wet ingredients into your flour and coconut oil mixture. The dough will be thick and may take a bit to come together. If you think your dough is on the drier side, add a couple more tablespoons of milk.
4) Shape dough into large flat circle and slice
Take your ball of dough and shape into a large flat circle, 8″ in diameter and slice 8 into wedges, then bake for 20 minutes.
The final step ^^ is gently cutting all the way down into the pre-cut slices, pulling the scone triangles apart, and baking for another 5 minutes until edges are lightly golden. I highly recommend this step as you’ll get the slightly crisp edges that everyone loves in a scone 😉
I decided to go without a glaze on these banana scones, because …. ^^ CHAI ALMOND CASHEW BUTTER. Oh heck to the yes. ?
- 2 cups whole wheat white flour*
- 1/4 cup coconut sugar (or dry sweetener of choice)
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1/4 tsp ginger (optional)
- 1/3 cup coconut oil, frozen & grated
- 2 small, extra ripe bananas, mashed very well (about 2/3 cup)
- 1/2 cup non-dairy milk (soy, almond, coconut, hemp, etc.)
- 2 tsp vanilla extract
- Preheat oven to 350F and line a large baking sheet with parchment paper.
- In a large bowl add flour, sugar, baking powder, salt, & spices. Stir until well combined and set aside.
- In a medium bowl or large glass measuring cup, mash bananas very well (you should get about 1/2 cup), then add 1/2 cup milk and vanilla extract. Set bowl/measuring cup aside.
- Grate 1/3 cup of frozen coconut oil into large bowl of dry ingredients. Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms.
- Gently stir in the banana/milk mixture to large bowl of dry ingredients, careful not to over work the dough. The dough should be thick and slightly sticky. (If your dough seems dry, add 1-2 more TBS of milk.)
- Shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Using a large, sharp knife, make 8 triangle slices into dough.
- Bake dough for 17-20 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5 minutes, until edges and tops are lightly browned.
- Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
Scones will stay fresh in airtight container up to 3 days.
You can also double wrap scones with plastic wrap and store in freezer up to 1 month. Thaw at room temperature or in microwave.
*half unbleached all-purpose, half whole wheat flour may be subbed. If using ALL whole wheat flour, your scones will probably be more dense and possibly dry. I would add a few more tablespoons of milk if you go this route.
This is me feeding you a bite through my screen.
Kinda sorta can’t get over the texture of these… no one will ever know they’re vegan 😉
Now make them, go! And enjoy 🙂
P.S. Happy National Almond Day! Food blogger fail for not sharing an almond recipe with you all on this day… that’s coming later in the week 😉 OH, and then to just read that you’re one week early for National Banana Bread Day!? #fail Don’t worry banana bread day, I’ll be back for you 😉
P.P.S Thanks to my lovely Georgie for making my scones the other weekend, which then inspired me to make more scones, hence this recipe coming about 😉
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