Chocolate Chip Banana Scones


1 1/4 cup flour (I usually use a combination of kamut and buckwheat flours. *To make gluten free, see note below)
1/2 cup oatmeal (certified gluten free if desired)
1/4 cup ground flax seed
1 1/4 teaspoon aluminum-free baking powder
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon unrefined sea salt
6 tablespoons coconut oil
1/2 cup mashed bananas
1/3 cup buttermilk or yogurt (use almond or coconut milk to make vegan)
1 cup vegan dark chocolate chips or unsweetened carob chips


In a mixing bowl, combine flour, oats, flax, baking powder, cinnamon, baking soda and salt. Cut in oil (I usually squeeze it in with my hands!). Mix banana and buttermilk/vegan milk thoroughly. Add to the dry ingredients. Add chocolate chips. Mix until just moistened (again, I find it easiest to use my hands). Adjust consistency with either more flour or more liquid if needed.

Form into 6 or 8 balls, slightly flattened and sprinkle with cinnamon if desired. Place 1″ apart on lightly greased baking sheet. Bake at 425F for 12 minutes or until golden.

*To make gluten free try 1/2 cup brown rice flour, 1/2 cup buckwheat flour and 1/4 cup tapioca flour + 1 tsp xanthum gum. If gluten free oats cannot be obtained, use 1/2 cup more of a gluten free flour (i.e. try 3/4 cup brown rice and 3/4 cup buckwheat flour).

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