Introduction

These Banana Scones are a delightful twist on the classic scone, perfectly moist and tender with natural sweetness from ripe bananas. Enhanced with a touch of cinnamon and optional dairy-free chocolate chips or nuts, they make a comforting treat for breakfast or afternoon tea.

Banana Cinnamon Chocolate Chip Scones Recipe - Recipe Image

Ingredients

3 1/2 cups Self-Rising Flour (+ 1/4 cup extra for working the dough)
1 1/3 cups Mashed Banana (a bit less than 3 large bananas)
2/3 cup Vanilla Plant-Based Yogurt (+ extra for brushing on top)
1/2 cup Dairy-Free Dark Chocolate Chips or chopped pecans/walnuts (optional)
1 teaspoon Cinnamon
1/4 cup Unrefined Cane Sugar

Instructions

Step 1: Preheat the oven to 390°F (200°C). Line a large baking sheet with parchment paper and lightly grease it with cooking oil spray. Set aside.
Step 2: In a large mixing bowl, mash the bananas using a fork or a stand mixer’s paddle attachment.
Step 3: Pack the mashed bananas into a measuring cup to measure 1 cup plus 1/3 cup, then return them to the bowl.
Step 4: Add the vanilla plant-based yogurt, self-rising flour, cinnamon, and cane sugar to the mashed bananas. Stir with a spoon initially.
Step 5: Using floured hands, knead the dough in the bowl or use the stand mixer’s paddle attachment. The dough will be sticky and crumbly; gently squeeze and knead to form a rough, uneven dough—this texture is normal.
Step 6: Fold in the chocolate chips or nuts if using.
Step 7: Lightly oil your hands and cookie cutter with olive oil to prevent sticking. Clean your hands if needed before this step.
Step 8: Sprinkle 2 tablespoons of flour on a work surface. Place the dough on it, sprinkle a little flour on top, and press or roll to about 0.8-inch (2 cm) thickness.
Step 9: Use a 3.5-inch (8 cm) cookie cutter to cut out scones from the dough.
Step 10: Arrange the scones on the prepared baking sheet, leaving space between each for expansion mostly in height, not width.
Step 11: Gather leftover dough pieces, press them together, roll or flatten again, and cut out more scones.
Step 12: Brush the top of each scone lightly with vanilla yogurt using a pastry brush.
Step 13: Bake the scones on the center rack for 15 to 17 minutes until golden brown on top.
Step 14: Remove from the oven and cool on a wire rack before serving.

Tips & Variations

For a nutty flavor, swap chocolate chips with chopped pecans or walnuts.
If you don’t have self-rising flour, combine all-purpose flour with baking powder and salt as a substitute.
Brush scones with a little plant-based milk instead of yogurt for a milder topping.
Add a handful of dried fruit like raisins or cranberries for extra texture and sweetness.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. Reheat frozen scones in a warm oven for 5 to 7 minutes until heated through and slightly crisp on the outside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of plant-based yogurt?

Yes, regular yogurt works well if you’re not avoiding dairy. It will keep the scones moist and add a slight tang.

How do I know when the scones are perfectly baked?

The scones should be golden brown on top and feel firm when lightly pressed. They will be slightly soft inside but fully cooked through.

Banana Cinnamon Chocolate Chip Scones Recipe

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★★★★★

4.5 from 69 reviews

Delightfully soft and fluffy banana scones made with mashed bananas, plant-based yogurt, and a hint of cinnamon, enriched with dairy-free dark chocolate chips or nuts. These easy-to-make scones are perfect for a comforting breakfast or snack, offering a dairy-free and egg-free treat with a naturally sweet flavor and tender crumb.

Author: Zane
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Yield: About 12 scones 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

Main Ingredients

3 1/2 cups Self-Rising Flour (+ 1/4 cup for working the dough)
1 1/3 cups Mashed Banana (about 3 large bananas)
2/3 cup Vanilla Plant-Based Yogurt (+ extra for brushing)
1/2 cup Dairy-Free Dark Chocolate Chips (or chopped pecans or walnuts)
1 teaspoon Cinnamon
1/4 cup Unrefined Cane Sugar

Instructions

Preheat Oven: Preheat your oven to 390°F (200°C). Line a large baking sheet with parchment paper and lightly grease it with cooking oil spray; set aside.
Mash Bananas: In a large mixing bowl, mash the bananas with a fork or the paddle attachment of a stand mixer until smooth.
Measure Bananas: Pack the mashed bananas into a measuring cup to get exactly 1 1/3 cups, then return them to the mixing bowl.
Add Dry and Wet Ingredients: Add the vanilla plant-based yogurt, self-rising flour, cinnamon, and cane sugar to the mashed bananas. Stir initially with a spoon to combine.
Knead Dough: Flour your hands and knead the dough in the bowl or with the stand mixer’s paddle attachment. The dough will be sticky and crumbly; knead until it comes together into a rough dough.
Fold in Add-ins: Gently fold in the dairy-free dark chocolate chips or chopped nuts, if using.
Prepare for Shaping: Clean your hands and lightly oil them along with your cookie cutter to prevent sticking.
Shape the Dough: Sprinkle 2 tablespoons of flour on your work surface. Place the dough on it, sprinkle more flour on top, and press or roll the dough out to about 0.8 inches (2 cm) thickness.
Cut Scones: Use a 3.5 inch (8 cm) diameter cookie cutter to cut out scones from the dough.
Arrange Scones: Place the cut-out scones on the prepared baking sheet with a thumb’s width space between each to allow for slight expansion.
Re-roll Dough: Gather leftover dough, press it together, roll out, and cut more scones.
Brush with Yogurt: Use a pastry brush to lightly coat the tops of the scones with some of the reserved vanilla plant-based yogurt.
Bake: Bake on the center rack at 390°F (200°C) for 15 to 17 minutes until the tops are golden brown.
Cool: Transfer scones to a cooling rack and let cool before serving.

Notes

Use self-rising flour to avoid adding extra leavening agents.
The dough will be sticky and imperfect; this is normal and ensures tender scones.
You can substitute nuts for chocolate chips or omit both if preferred.
Brushing with plant-based yogurt creates a nice golden finish without eggs.
Adjust baking time slightly based on your oven’s accuracy and size of scones.

Keywords: banana scones, vegan scones, dairy-free scones, plant-based breakfast, chocolate chip scones, cinnamon scones