Vegan Coconut Flour Banana Scones (GF, grain-free)

5 from 36 votes

Vegan Coconut Flour Banana Scones (GF, 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 Time10

Cook Time32

Total Time42

Course: Breakfast

Cuisine: American

Keyword: gluten-free vegan scones, grain-free vegan scones, vegan banana scones, vegan coconut flour baking, vegan coconut flour scones, vegan grain-free gluten-free scones, vegan scones

Servings: big scones

Author: Camilla

Ingredients

1/2 cup 60 g chickpea flour
1/4 cup 28 g coconut flour (lightly spoon it, do not pack)
1 and 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 75 mL nondairy milk
2 tablespoons 24 g coconut palm sugar
1 teaspoon vanilla extract
2 and 1/2 tablespoons 37 mL virgin coconut oil, melted
Optional: 1 to 2 tablespoons miniature dark chocolate chips

Instructions

In a medium bowl, whisk together the chickpea flour, coconut flour, baking powder, cinnamon and salt.
In a small bowl, stir together the mashed banana, milk, coconut sugar and vanilla until blended.
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).
Preheat oven to 350F. Line a baking sheet with parchment paper or silpat.
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.
Using a large knife, cut dough circle into 6 equal wedges (do not move wedges apart).
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.
Return scones to oven and bake for 10 to 12 minutes longer until golden brown and edges appear crisp.
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