Vegan Banana Scones made healthy with whole grain flour, coconut oil, and lightly sweetened. Perfect for the banana lovers, great with a cup of coffee!
*photos and recipe slightly updated March 2019
Side note: Drew has been calling me “Mother of Scones – breaker of butter.” If you watch Game of Thrones, I hope you find this comical.
So today we’re making Healthy Banana Scones using mainly
- coconut oil
- whole grain flour
- a bit of coconut sugar
- non-dairy milk
- bananas (obviously)
An easily adaptable vegan scone recipe
This recipe was developed to be egg-free and dairy-free making it a vegan scone recipe. HOWEVER, if you don’t have dietary restrictions or just want to use traditional scone ingredients, you can use conventional butter along with half and half.
How to Make: Food Processor or By Hand
You can prepare the scones in a mixing bowl using a pastry blender and spatula, or you can use a food processor to make the process a bit easier and quicker.
TIP: For the frozen coconut oil, I line a small bowl with parchment paper and measure out the softened coconut oil by tablespoon and then freeze. You’ll want to make sure the coconut oil is not liquid.
Step 1 – Dry ingredients and cutting in the frozen oil (or butter)
Mix the dry ingredients together first – just flour, baking powder, spices, sugar and salt.
Then you’ll “cut in” the frozen coconut oil chunks by pulsing in the coconut oil into the food processor bowl with the dry ingredients. You can also grate the frozen coconut oil if you have one solid chunk. If you’re using frozen vegan butter, the grating method is much easier and you don’t necessarily need a food processor.
Step 2 – Adding wet ingredients to the dry ingredients
If using a food processor, keep the motor running and slowly add the banana pureè and milk, until just barely combined – keep some dry flour remaining. Then remove the S-blade and finish combining with a spatula.
Step 3 – Shape the scone dough into a disc
Take your ball of dough and shape into a large flat circle, 8″ in diameter and slice 8 into wedges. You may need to use a touch more flour here on your surface and on your hands. If your dough feels really sticky, you can pre-slice your dough first – bake for 15 minutes, then separate and bake again.
OR if you feel comfortable and your dough is not overly sticky or wet, I would recommend using a large sharp knife to cut down completely and separate the triangles so they’re at least 2″ apart on the baking sheet. Then bake completely separated for about 18-20 minutes.
NOTE: You don’t have to make a disc if you don’t want. You can also just make more round scones using a biscuit cutter.
Step 4 – Bake the scones
Step 5 – Glaze! (optional)
I mean I suppose glazing scones is completely optional but it does add that extra special touch.
More Scone Recipes You’ll Love
- Whole Grain Vegan Lemon Scones
- Vegan Whole Wheat Chocolate Chip Scones
- Vegan Whole Wheat Classic Blueberry Scones
- Whole Grain Vegan Ginger Grapefruit Scones
- Whole Wheat Vegan Triple Chocolate Scones
If you make this recipe, don’t forget to leave a comment and review on the blog! I love hearing from you. Tag me and use the #fitmittenkitchen on Instagram as well!
- 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)
- 1/3 cup coconut oil or vegan butter, frozen
- 2/3 cup well mashed extra ripe bananas, (about 2 small)
- 1/2 cup non-dairy milk of choice (soy, almond, coconut, cashew, etc.)
- 2 tsp vanilla extract
- 1/2 cup powdered sugar
- 1/2 tsp vanilla or maple extract
- 1/2 TBSP non-dairy milk or coffee creamer
- Preheat oven to 400ºF and line a large baking sheet with parchment paper.
- In a large bowl or bowl of food processor add flour, sugar, baking powder, salt, & spices. Stir or pulse until combined.
- Add frozen coconut oil or butter: Grate frozen butter or coconut oil chunk into bowl of dry ingredients then work in with pastry blender. If using food processor, cut in frozen coconut oil or butter by pulsing until small chunks remain.
- Gently stir in the banana, milk and vanilla to large bowl of dry ingredients, careful not to over-work the dough. Or with food processor motor running, add in milk until just combined. Then remove S-blade and continue stirring with spatula. The dough should be thick and slightly sticky.
- Sprinkle flour on flat surface and using floured hands shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Using a large sharp knife cut 8 triangle slices into dough. Gently pull apart and place 2″ apart on baking sheet. See notes in post for other baking options.
- Bake for 15-20 minutes, until edges are crisp but middles are still slightly soft. Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Glaze once scones have cooled.
- Scones will stay fresh in airtight container, best enjoyed the day of but within 3 days.
*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 tablespoons LESS of flour if you go this route. 1:1 gluten-free baking flour should also work.
Feel free to use frozen dairy free butter or conventional butter here if not vegan. But it’s best to use frozen.
You can also double wrap scones with plastic wrap and store in freezer up to 1 month. Thaw at room temperature or in microwave.
- Serving Size: 1 scone
- Calories: 242
- Sugar: 11
- Sodium: 232
- Fat: 10
- Saturated Fat: 8
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 5
- Cholesterol: 0