Vegan Blueberry Banana Scones (Gluten-Free)

I don’t know about you, but I always thought of scones as an old lady treat. I associated them with tea time and finger sandwiches, and due to their drier nature, I just thought they didn’t seem like something worth making. But as it turns out, tea time and finger sandwiches sound lovely to me, and I think I might be already turning into an old lady. Or maybe scones are actually just cooler and more delicious than I gave them credit for.

I first made these vegan scones, which were developed by Ashley of Baker By Nature. They turned out so delicious, and I knew I had to make them again. The second time, I decided to tweak the recipe and make them gluten-free! I had never made scones before this recipe, but after realizing how easy and versatile they are to make, I have a feeling that they will become a staple. I have a few ideas of other flavours I want to try making, so stay tuned!


These scones are a delicious and relatively healthy snack, and as most things are, they are best enjoyed with a cup of coffee.


** Notes:

  • I found that the dough of  the gluten-free version of these scones was much more sticky and hard to work with, compared to when I made them using regular flour. I debated adding more flour to the dough because it seemed too wet, but I am glad that I didn’t, because they would have ended up being much too dry. However, if your dough is so wet that you can’t shape it at all, you could try adding a touch more. Or just add in your non-dairy milk slowly in case you don’t want to use it all.
  • If you are using frozen berries, do not thaw them before baking, as the will become too liquid-y.
  • To make this recipe free of refined-sugar, you could try substituting the brown sugar for maple syrup.
  • These scones are yummy on their own, but they are significantly levelled up when drizzled with the simple 2-ingredient glaze, or topped with vegan butter when they’re fresh out of the oven.



Blueberry Banana Scones (Vegan + Gluten-Free)

Vegan • Gluten-free • Dairy-free • Nut-free and Soy-free options

Prep time: 10 minutes

Bake time: 20-22 minutes

Total time: 30 minutes

Yeild: 8 scones



  • 1½ cup all-purpose gluten-free flour
  • 1 cup oat flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground nutmeg
  • ½ tsp cinnamon
  • ¼ cup brown sugar
  • ¼ cup coconut oil, solid
  • 1-1½ cup fresh or frozen blueberries
  • ½ cup ripe banana, mashed (about 1-1½ large bananas)
  • ½ cup soy milk (or other non-dairy milk, such as almond or coconut)
  • 2 tsp pure vanilla extract


  • For the glaze:
    • ½ cup icing sugar
    • 1 tbsp non-dairy milk



  1. Pre-heat oven to 400°F, and line a baking sheet with a reusable baking mat or parchment paper.
  2. In a large bowl, mix together flours, baking powder, baking soda, nutmeg, cinnamon, and brown sugar.
  3. Using your hands, mix in solid coconut oil until it is broken down into small, pea-sized pieces. Be careful to not let the oil melt in your hands as you mix it in. It is important that your coconut oil is solid – if it has melted, simply put it in the fridge for 15 minutes or so, until it is solid.
  4. Add in fresh or frozen berries – if using frozen, like I did, do not thaw the berries before adding them. Stir them in until they are coated in the dry ingredients.
  5. In a separate, smaller bowl, mash the banana, and mix in non-dairy milk and vanilla. Add this mixture into the dry ingredients, and fold together until all ingredients are mostly incorporated.
  6. Transfer the dough onto a surface, sprinkled with gluten-free flour. Knead a few times until dough is fully mixed together and is quite sticky.
  7. Form the dough into a circle , roughly 8 inches in diameter, (does not need to hold as a sphere ball), and cut into 8 triangle-shaped pieces.
  8. Place all 8 pieces onto the lined baking sheet, and bake for 18-20 minutes, until slightly golden on edges.
  9. Drizzle with glaze before enjoying!




With love and lattes,


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