This recipe is a staple in our house. My boyfriend can eat and eat and loves breakfast! This recipe is so quick and easy that we make them every Sunday for the work week. He brings one every day as a “second” breakfast to hold him over until lunch. Personally, I like mine with a cup of coffee first thing in the morning. This month we’ve been on a Banana Peanut Butter kick. These scones are a little salty and a little sweet and the banana keeps them extra soft!
An important note about this recipe: the quality of baking powder matters. Living in North Carolina, we have really hot and humid days. We had a basic store-brand baking powder and noticed that the humidity was causing it to clump. This left small chunks of baking powder throughout the scones causing a bitter taste- yuck! If you do not live in a humid environment, this shouldn’t be a problem. Just something to note as this recipe does call for quite a bit of baking powder.
It’s also important to consider the solidity of the coconut oil. Coconut oil has a melting point of 76℉ leaving it liquid on hot summer days. I have used melted coconut oil in this recipe before and they still taste delicious. However, they tend to be denser and not quite as flaky. If you notice that your coconut oil is melted, I recommend putting it in the fridge the night before baking or flash freezing for 10 minutes or so. Flash freezing will not solidify your entire jar, but will allow you to scrape of the cooled coconut oil from the sides of the jar - you just have to move quickly from there so it doesn’t melt again!
Please try out my recipe and variations and let me know in the comments what you think!
Prep Time: 10 mins
Cook Time: 15-20 mins
3 cups Flour
½ cup Sugar
2 tbsp Baking Powder
½ tsp Salt
1 cup PB Fit (or another peanut butter powder)
Dash of Cinnamon (optional)
½ cup Coconut Oil
¾ cup Unsweetened Almond Milk
3 Medium Over-ripe Bananas
1 tsp Vanilla Extract
- Preheat oven to 400℉. Line a baking tray with parchment paper.
- Measure all dry ingredients into a large bowl and mix well.
- Measure coconut oil and add to the dry ingredients. Cut the coconut oil into the dry mixture. This will create pea-sized to small crumbs of dough.
- In a separate bowl, mash the bananas. Add the almond milk and vanilla extract and stir.
- Add the wet ingredients to the dry ingredients and mix well.
- Use a spoon to make 12 even drops of dough on the parchment-lined tray. Bake for about 15 minutes or until the tops are browned. You should be able to feel a slight crust on the scones.