Banana Almond Bliss Scones
These tender and wholesome scones are naturally sweetened with ripe banana and maple syrup, studded with crunchy almonds, and gently spiced with cinnamon. They’re perfect for a cozy breakfast, a quick snack, or even meal prep!
My Notes:
Servings:
Ingredients
- 1 medium ripe banana
- 1 cup(s) whole wheat flour (or substitute with ¾ cup whole wheat flour + ¼ cup all-purpose flour for a lighter dough; use gluten-free all-purpose flour if preferred)
- 3 tablespoon(s) chopped almonds
- 1 ½ teaspoon(s) baking powder
- ½ teaspoon(s) ground cinnamon
- 1 pinch(es) salt
- 2 tablespoon(s) melted coconut oil (or sub melted vegan butter or preferred oil of choice)
- 2 tablespoon(s) plant-based milk (such as oat or soy)
- 1 tablespoon(s) maple syrup or agave
- Optional: 1/2 teaspoon vanilla extract or almond extract
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the Dough: In a medium bowl, mash the banana with a fork until smooth. Add the flour(s), almonds, baking powder, cinnamon, and salt, stirring to combine. Mix in the melted coconut oil, plant-based milk, maple syrup (or agave), and optional vanilla or almond extract. Stir until a dough forms. If the dough feels sticky, add a small amount of flour; if it’s too dry, add a splash of plant-based milk.
- Shape the Dough: Transfer the dough onto the prepared baking sheet. Flatten it into a round disc about 1 inch (2.5 cm) thick. Use a knife to cut it into 4 equal pieces and gently separate them.
- Bake the Scones: Place the baking sheet in the preheated oven and bake for 15–20 minutes, or until the scones are golden brown and firm to the touch.
- Cool and Serve: Remove the scones from the oven and let them cool on a wire rack for a few minutes. Serve warm or at room temperature.
Notes
Serving Suggestions: Pair with vegan butter, fruit jam, or a drizzle of almond butter for extra indulgence.
Nut-Free Option: Sub the almonds for dried fruit, other nuts or seeds, or vegan chocolate chips for a fun twist!
Storage: Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat in a warm oven before serving for best results.
Oil-Free Option: To make these oil-free, substitute the coconut oil with 2 tablespoons of unsweetened applesauce.
Nutrition
Serving: 1 scone (recipe makes 4) | Calories: 138kcal | Carbohydrates: 29g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Sodium: 138mg | Potassium: 222mg | Fiber: 4g | Sugar: 4g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg
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