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
It was only a matter of time before banana scones made their way into your life via the FMK blog. Basically two of my favorite things to bake – anything with banana and scones.
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!
Healthy Vegan Banana Scones
Vegan Banana Scones made healthy using whole grain flour, coconut oil and lightly sweetened. No eggs needed in this recipe. The perfect weekend baking activity.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 8 1x
- Category: Scones
- Method: Baking
- Cuisine: American
Ingredients
- 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
optional glaze
- 1/2 cup powdered sugar
- 1/2 tsp vanilla or maple extract
- 1/2 TBSP non-dairy milk or coffee creamer
Instructions
- 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.
Notes
*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.
Nutrition
- 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
Keywords: vegan baking, vegan scone recipes, banana nut scones
rachel @ athletic avocado says
You are seriously the scone queen! I have a huge place in my heart for all things banana and nut butters so adding that chai cashew nut butter as frosting is a flipping’ great idea.There is no greater love than these!
Ashley says
YES. Bananas and nut butters are always, always in my pantry, and typically eaten together. 🙂
Rebecca @ Strength and Sunshine says
I thought today was banana bread day to….then I looked last night (thank god) and saw it was almond day…I never get these things right either!!!!
But I’m loving all banana things right now too! Scones…scones are always good 😉
Ashley says
Lol the food holidays are a real trip!
Banana ALWAYS and forever. Thanks Rebecca!
Leah M @ love me, feed me says
Ohhhh my goodness!! These with your chai almond cashew butter, I can’t even handle it. The texture of these look so spot on!!
Ashley says
The nut butter topping totally took these to the next level. There is something about the perfect scone texture that I just love! Thanks Leah 🙂
Emilie @ Emilie Eats says
You are KILLIN’ it with the vegan goods. I love it!! Can you believe I’ve never had a scone??? I see that changing very very soon…. 😉
Ashley says
You’ve NEVER had a scone? Not even from Starbucks? Shoot Emilie you best be getting on that! Let me know if you try these 😉 <3
Leah @ Grain Changer says
Mmmm! These look too good, Ashley! And I can’t believe they’re vegan!!! I’ve only ever made traditional scones, but think I might need to try my hand at this healthier version. 🙂
Ashley says
I was skeptical of replacing all of the butter the first time I made them (the whole wheat coconut ones) but was so pleasantly surprised how they turned out! Thanks Leah 🙂
Pal says
YOU CRACK ME UP!!!!!! I’m making these soon… I love the pic of you feeding me and I also want you to send me more nut butter. 😀 My half birthday IS coming up….
Ashley says
Hhmmm well I WILL be seeing you at the end of the month… If I check a bag I can always bring some along 😉 <3 LY
Rachel says
Okay, these look and sound incredible!! I need to try these out. Stay tuned…I usually have some trouble with my butter and oil consistencies ;)))
Ashley says
Lolol please do let me know! Just remember to freeze the coconut oil (or butter if you want to sub) and you should be good 😉
Liora (Allthingsloveli) says
These scones look amazinggg. I love having new recipes to use up those extra ripe bananas!
Ashley says
Never too many banana based recipes, thanks Liora 🙂
Sarah @ Making Thyme for Health says
Oh, these look SO good! I have actually never made scones before but this is seriously inspiring me. And how did I not know that you can use frozen coconut oil in place of butter? Mind.Blown.
Ashley says
Oh once you start, you won’t be able to stop Sarah! I’ll be on the lookout for yours soon 😉
Georgie says
Tomorrow’s my day off which means these scones are happening. The FMK scone love is strong over here as you know. Might just have to make that almond butter too.
Ashley says
Woohoo! <3 If I had a jet, I'd be right there with ya. I'd even supply the almond butter XX