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Vegan Coconut Flour Banana Scones {Grain-free}

Tender, crisp-edged, banana bread-inspired scones, made with coconut flour–and ZERO eggs! These vegan coconut flour banana scones  have the texture of traditional scones & are nutritious, delicious, simple-to-make and only 145 calories per full-size scone.
vegan coconut flour banana scone in close-up, with more in the background

Happy Valentine’s Day, everyone! I hope you are having a good day thus far! If you are looking for some additional love, you’ve come to the right place, because I have an edible love offering: freshly baked, vegan coconut flour banana scones 

Admittedly, I fall head over heels whenever I encounter a warm scone, but the scones I’ve created for this post are extra-special.  They have everything great scones must have–light and tender texture, crisp edges, not too sweet, and, most importantly, perfect with a cup of hot tea :)–but so much more. Or, perhaps more accurately, less, in an entirely positive sense.

Healthy Benefits of Vegan Coconut Flour Banana Scones

The “less” includes the following:

  • no grains
  • no gluten
  • no eggs
  • no nuts, nor seeds
  • no dairy
  • no excess of sugar
  • no-nonsense

It’s no joke!

vegan coconut flour banana scones on brown parchment paper

Coconut Flour is a Wonder Flour

The feature flour for these incredible scones is coconut flour, which is a dreamy ingredient for multiple reasons:

  • Grain-free
  • Gluten-free
  • Allergen-free
  • Available at regular supermarkets (much has changed in recent years)
  • Affordable (as little as $2.50 for a bag, plus only a small amount is used in most recipes)
  • Wonderful flavor (subtle coconut, and faintly sweet, too)

However, Coconut Flour Baking Can Be Tricky

Alas, straight-forward recipe development does not make the list, which I’ve noted several times before (approaching ad nauseum zone…sorry!).  Coconut flour can be incredibly quirky, making baked goods fall to pieces unless baskets of eggs, and/or large quantities of almond flour (pricey!) are added. The usual egg replacers (flax or chia based) do not work at all, unless you’re aiming for bread that you have to eat with a spoon.

Unless you combine the coconut flour with one ingredient: chickpea flour.

Coconut flour + chickpea flour = the ultimate grain-free flour combination. Cue the triumphal music!!!

As evidence, take a gander at the texture of these scrumptious scones:

close-up of a banana coconut flour on white parchment paper atop a colorful napkin

How to Make Vegan Coconut Flour Banana Scones

Alright, enough yak, on to making the scones!

Step 1:Mix the dough in 1 bowl

The dough is a one-bowl cinch: whisk the dry ingredients (flours, leavener, spice, etc.), stir in the wet (milk, mashed banana, etc.), and then stir in the melted coconut oil. I add the coconut oil last for a reason: add it to, or along with, the cold liquid and it will re-solidify into little or big bits. Add it last to ensure even distribution throughout the dough.

Step 2: Chill dough for 15 minutes

The next step is different from grain-flour scones: refrigerate the dough for 15 minutes (turn on the oven to preheat while you’re waiting). The purpose of this step is twofold:

(1) Both coconut and chickpea flours are “thirsty,” absorbing more liquid than grain flours. Letting the dough rest allows the flours to absorb more liquid before baking and become more cohesive (and shape-able).

(2) A brief chilling gives the evenly distributed coconut oil a chance to re-firm, the end result of which is an extra-tender crumb to the scones.

Step 3: Shape and cut the dough

Onward! Here’s my pictorial for creating perfect scone wedges. There’s nothing to it, but it helps to see the steps:

Following the final bake, you have THIS:

You still have time to make these for someone you love, including yourself.

Happy Valentine’s Day to each and every one of you! ♥♥♥♥♥♥

Related Posts:

  1. Oat and Coconut Flour Scones {5 ingredients, Vegan, GF}
  2. Rustic Irish Oat Scone Bread {Vegan, Gluten-Free}
  3. Vegan Almond Flour Banana Bread {5 ingredients, oil-free}
  4. Coconut Almond Flour Banana Bread {4 ingredients, vegan, oil-free}
  5. Keto Vegan Coconut Flour Bread {oil-free, grain-free}

 

Yield: 6 big scones

Vegan Coconut Flour Banana Scones {Grain-free}

Vegan Coconut Flour Banana Scones {Grain-free}

Tender, crisp-edged, banana bread-inspired scones, made with coconut flour--and ZERO eggs! These vegan coconut flour banana scones  have the texture of traditional scones & are nutritious, delicious, simple-to-make and only 145 calories per full-size scone.

Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes

Ingredients

  • 1/2 cup chickpea flour
  • 1/4 cup coconut flour (lightly spoon it, do not pack)
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 cup mashed, very ripe banana (1 large banana)
  • 1/3 cup nondairy milk
  • 2 tablespoons coconut palm sugar
  • 1 teaspoon vanilla extract
  • 2-1/2 tablespoons virgin coconut oil, melted
  • Optional: 1 to 2 tablespoons miniature dark chocolate chips

Instructions

  1. In a medium bowl, whisk together the chickpea flour, coconut flour, baking powder, cinnamon and salt.
  2. In a small bowl, stir together the mashed banana, milk, coconut sugar and vanilla until blended.
  3. Add the banana mixture to the flour mixture, stirring until mostly blended; add the coconut oil and stir until completely blended. Loosely cover bowl (a clean dish towel will do) and refrigerate for 15 minutes (allows coconut flour to absorb liquid and oil to firm up).
  4. Preheat oven to 350F. Line a baking sheet with parchment paper or silpat.
  5. Scoop the chilled dough into the center of baking sheet. With moistened hands, pat dough into an even circle (6-1/2 inches in diameter, roughly 3/4-inch thick). If using the optional chocolate chips, gently press into top of dough.
  6. Using a large knife, cut dough circle into 6 equal wedges (do not move wedges apart).
  7. Bake in the preheated oven for 20 minutes. Using a metal spatula, re-cut through the cuts and separate the scones several inches apart on the baking sheet.
  8. Return scones to oven and bake for 10 to 12 minutes longer until golden brown and edges appear crisp.
  9. Transfer scones to a cooling rack and cool for at least 5 minutes before serving. Serve warm or cool completely.

Notes

Storage: Store the completely cooled scones in an airtight container at room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months.

Coconut Sugar Options: An equal amount of brown sugar or the granulated sweetener of your choice can be used in place of the coconut sugar. I have not tried these with liquid sweetener (e.g., maple syrup), so I am not sure if such a substitution will work well.

Nutrition Information

Serving Size

1 scone

Amount Per Serving Calories 145Total Fat 7.1gSaturated Fat 5.7gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 224mgCarbohydrates 16.9gFiber 3.3gSugar 8gProtein 2.7g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 

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Emma

Monday 9th of November 2020

Accidentally added too much milk so they never quite formed up but I used 1/4 cup pumpkin purée and 1/4 cup banana. I didn’t have any sugar on hand so I left it out. They were perfectly sweet and the flavor was amazing.

Camilla

Monday 23rd of November 2020

Way to make it work, Emma!!!

Jey

Tuesday 26th of May 2020

Can I substitute wheat flour for the chickpea? If so, How much? Thanks!

Camilla

Saturday 30th of May 2020

Hi Jey,

I am not sure how that would work. You could try using the same amount as the chickpea flour.

Magali

Sunday 5th of April 2020

Hi! I´ve just made them and they taste delicious! I was afraid I would notice the chickpea flavour but nothing at all! Thank you,

Camilla

Monday 6th of April 2020

Excellent, Magavi! I find that coconut flour + chickpea flour works like a charm in terms of taste and texture. So glad these were a success for you!

Trina

Monday 5th of August 2019

I just made these banana bread scones because I discovered some really ripe bananas that I had. These things are amazing! I did not use chocolate chips, but really they do not need them. So yummy! Saving this recipe for sure!

Camilla

Monday 5th of August 2019

Yippee, so glad you made them and love them! Thanks, Trina :)

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