These healthier banana nut scones with maple glaze are tender, moist, and the perfect pairing for your coffee or tea! They are gluten-free, dairy-free, refined sugar-free, paleo-friendly, & can be made nut-free if needed!
To be honest, I never got the hype around scones. I always thought they seemed a bit boring, like they couldn’t decide if they wanted to be a cookie or a biscuit, and they seemed like a hassle to make. But they couldn’t be easier. The dough is shaped into a disc, then cut into triangles, almost like a pizza. The scones are then brushed with coconut milk (or any milk) for the perfect golden-brown topping.
Traditional scones can tend to be on the dry side – not these bad boys! They’re full of flavor from the banana, cinnamon, chopped pecans, and maple glaze. They have a firmer outside with soft center that is just perfect!
Why you’ll love this recipe
- They’re made in a food processor for easy mixing and cleaning!
- They’re tender and soft, but firm and perfect for dipping into your tea or coffee.
- They are paleo-friendly, gluten-free, dairy-free, and refined sugar-free.
- They are so flavorful and perfect for fall (or any time of the year!).
- They stay large and don’t spread, keeping the perfect scone shape, every time!
- Great way to use up ripe bananas if you aren’t feeling banana bread!
What is a scone? Are scones the same as biscuits?
Although they’re often made with similar ingredients, scones and biscuits are not the same thing. Scones are usually more dense and crumbly while biscuits are more airy/fluffy, flakey, and have layers.
Both scones and biscuits can be made in sweet or savory forms and paired with sweet or savory fillings/condiments. It honestly just depends on your texture preference and how you’re hoping to enjoy them. I love scones with tea or coffee and the dense, crumbly texture is perfect for that (and dipping!).
Banana nut scones recipe video
How to make healthy banana scones
Equipment
- Food processor
- Baking sheet
Ingredients
The full recipe is in the recipe card at the bottom of this post! Gluten-free and paleo baking can be tough as you often have to mix flours to get the same outcome as regular wheat flour. A mix of flours is used to create the perfect texture. I don’t recommend
- Almond flour: I like to buy mine on amazon as it’s the cheapest! You can substitute Tiger Nut Flour for a nut-free option!
- Tapioca flour
- Coconut flour
- Banana: The riper the better! Make sure it’s brown and spotty for the best flavor!
- Coconut sugar: Coconut sugar gives a brown sugar flavor to the scones that is so delicious!
- Egg: 1 egg is used in this recipe. I haven’t tested a flax egg or egg replacer.
- Organic grass-fed butter, vegan dairy-free butter, or coconut oil: Any of these will work! I’ve tested them twice using coconut oil and grass-fed butter (for friends!). The butter version did turn out a bit fluffier but both were equally delicious! If you use coconut oil, use REFINED coconut oil. Unrefined virgin oil will have a very strong coconut flavor. Vegan butter should also work! I love the brand Monty’s.
- Maple syrup: I use 1 tablespoon in this recipe to add maple flavor.
- Baking staples: Vanilla extract, baking powder, cinnamon, sea salt
Steps to make banana scones
- Add all of the ingredients to a food processor. Process for a minute or two until the dough comes together. Place the dough into the fridge for 30 minutes or so. I simply place the food processor into the fridge, but you can also remove the dough and place in a bowl, cover, then refrigerate.
- After the dough has chilled, place it on a piece of parchment paper. Form the dough into a round disc that’s about 1 1/2″ thick. Cut the disc into triangles, pizza style. Brush the tops of the scones with a thin layer of milk.
- Bake! Bake at 350F for 20-22 minutes until golden. Remove from the oven and let cool completely. They will firm up a little as they cool. Then mix together the icing and glaze!
Baking tips
- To prevent the tops from burning, be sure to not drench the tops in milk, otherwise it will pool on the bottom and create a brunt crust. Simply brush on a thin layer over top.
- Bake the scones on the middle rack of the oven. Then place another baking sheet on the bottom rack of the oven, below the scones on the middle rack. This prevents the heat from scorching the bottom of the pan and will prevent burnt bottoms.
How to store banana nut scones
Store banana nut scones in an air-tight container for up to a week or so!
More banana recipes and scones to try!
- Starbucks copycat pumpkin spice scones
- Frosted banana bars
- Banana foster chia pudding
- Cinnamon swirl banana bread
- Blender banana coffee cake muffins
- Healthy, no bake banana pudding
- Almond flour snickers banana bread
If you try this recipe & love, it’d mean the world to me if you left a star rating below and tag me in your creations on instagram @danishealthyeats! x
Banana Nut Scones (Gluten-free)
Ingredients
Scones
- 2 1/2 cups almond flour *or Tiger Nut flour for nut-free
- 1 cup tapioca flour
- 2 tbsp coconut flour
- 1 1/4 tsp baking powder
- 1/2 cup coconut sugar *can sub 1/2 monk fruit for lower sugar option
- 1 tbsp maple syrup
- 1/3 cup SUPER ripe mashed banana
- 1/2 cup vegan or organic grass-fed butter, at room temp *See notes for coconut oil sub
- 1 egg, room temp
- 1 1/2-2 tsp cinnamon
- 2 tsp vanilla extract & good pinch sea salt
- 1/2 cup chopped pecans or walnuts
- milk of choice, for brushing *I used full-fat canned coconut milk but any milk will work.
Glaze
- 1 1/4 cups powdered monk fruit sweetener *or regular powdered sugar
- 2-3 tbsp milk of choice *more as needed
- 1/4 tsp vanilla extract & pinch sea salt
Instructions
- In a food processor, add all of the ingredients. Process a minute or so until the dough comes together. Fold or pulse in the chopped pecans. Place the bowl of the food processor into the fridge (or transfer the dough to a bowl, cover, and place in the fridge) for 30-40 minutes to firm up.
- Preheat the oven to 350F while the dough is chilling. Once chilled, place the dough onto a piece of parchment paper. Shape the dough into a round 1 1/2" thick disc. Use a knife to cut the disc into 8 triangles, like you'd cut a pizza.
- Transfer the disc to a baking sheet. Then separate the triangles, spacing them out. Brush the tops of the scones with a THIN layer of milk. Bake for 20-22 minutes, until golden.
- Remove from the oven and let the scones cool completely. They will firm up a little as they cool.
- Mix together the icing ingredients, using a tablespoon of milk at a time, until it reaches a glaze consistency. Glaze each scone and top with some chopped pecans if you'd like. Enjoy!
Video
Notes
- I’ve tested this recipe with both grass-fed butter and coconut oil. The butter scones turned out a bit fluffier, but both are equally as delicious. If using coconut oil, use REFINED coconut oil. Unrefined virgin coconut oil will have a very strong coconut flavor. I’ve noticed the butter version needed a little more chilling time before I was able to cut them into triangles without them sticking.
- To prevent the tops from burning, be sure to not drench the tops in milk, otherwise it will pool on the bottom and create a brunt crust. Simply brush on a thin layer over top.
- Bake the scones on the middle rack of the oven. Then place another baking sheet on the bottom rack of the oven, below the scones on the middle rack. This prevents the heat from scorching the bottom of the pan and will prevent burnt bottoms.
