I perfected an easy, practically foolproof Healthy Maple Banana Walnut Scones recipe that is gluten free, vegan, low Fodmap and belongs in any roundup of Low Fodmap Scone Recipes.

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I didn’t mean to fall this hard for a scone, but these Maple Banana Walnut Scones are stupidly simple and almost impossible to mess up. Using a gluten-free all purpose flour blend and plenty of mashed ripe banana gives them a tender crumb you want to wake up for.

They feel like Banana Scones Healthy posts but also fit into Low Fodmap Scone Recipes searches, which surprised me. I kept it mostly wholesome, not too sweet, and the maple hints make you pause.

Try one warm and you’ll wonder why you waited so long, I know I did.

Ingredients

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Gluten-free flour: gives structure and carbs can add fiber if whole grain
Ripe banana: natural sweetness, moisture and potassium some fiber, lends banana flavor
Pure maple syrup: liquid sweetener, adds caramel notes and antioxidants boosts sugars and flavor
Chopped walnuts: crunchy, provide healthy fats, protein and some fiber slightly bitter nutty taste
Vegan butter or coconut oil: gives flakiness, tender crumb adds fat and richness
Flax egg: binder adding omega 3s and fiber eggy texture without eggs
Cinnamon: warm spice little sweetness antioxidant benefits lifts overall flavor
Plant milk: adjusts moisture use unsweetened to skip extra sugar

Ingredient Quantities

2 cups gluten-free all purpose flour blend (1:1 mix that already has xanthan gum)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1 teaspoon ground cinnamon

3 tablespoons coconut sugar or light brown sugar

1/3 cup cold vegan butter or solid coconut oil, cut into small pieces

1 cup mashed ripe banana (about 2 medium, some lumps are fine)

1/4 cup pure maple syrup

1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)

1 teaspoon vanilla extract

3 to 4 tablespoons unsweetened plant milk (almond, oat, or preferred)

1/3 cup chopped walnuts (roughly chopped)

1 to 2 tablespoons extra maple syrup for glazing, optional

How to Make this

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1. Preheat oven to 375°F 190°C and line a baking sheet with parchment paper.

2. Make the flax egg: stir 1 tablespoon ground flaxseed with 3 tablespoons water, set aside 5 minutes until thick.

3. Whisk together 2 cups gluten free all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon fine sea salt, 1 teaspoon ground cinnamon and 3 tablespoons coconut sugar in a large bowl.

4. Cut 1/3 cup cold vegan butter or solid coconut oil into the dry mix using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea sized bits.

5. In another bowl mash 1 cup ripe banana (about 2 medium, some lumps are fine), then stir in 1/4 cup pure maple syrup, the flax egg and 1 teaspoon vanilla extract.

6. Pour the wet into the dry and gently fold together, adding 3 to 4 tablespoons unsweetened plant milk only as needed so the dough comes together; dont overmix, a slightly shaggy dough is fine. Fold in 1/3 cup chopped walnuts.

7. Turn the dough onto a lightly floured surface of gluten free flour, pat into a round about 7 to 8 inches across and roughly 3/4 inch thick. Chill 10 to 15 minutes if the dough feels too soft, it helps them hold shape.

8. Cut the round into 8 wedges and place them on the prepared sheet spaced apart. If you want a little shine brush each scone with 1 to 2 tablespoons extra maple syrup or save that for after baking.

9. Bake 18 to 22 minutes until edges are set and tops are golden. Let cool on the sheet 5 minutes then transfer to a rack. Brush with extra maple syrup while still warm if you didnt before baking.

10. Serve warm or at room temperature. They keep in an airtight container for 2 to 3 days or freeze for longer.

Equipment Needed

1. Oven (preheat to 375 F / 190 C) and a rimmed baking sheet lined with parchment paper. Tip: if your sheet is small bake in batches.

2. Large mixing bowl and a smaller bowl for the wet ingredients. Tip: keeps dry and wet separate so you dont overmix.

3. Measuring cups and spoons (2 cup, 1/3 cup, tbsp and tsp). Tip: spoon flour into the cup then level for accuracy.

4. Whisk (or fork) for the flax egg and to blend wet ingredients. Tip: whisk the flax mixture till thick, then leave it 5 minutes.

5. Pastry cutter or two forks or just your fingertips to cut the cold vegan butter into the flour. Tip: if butter is too soft grate it on a box grater and chill briefly.

6. Rubber spatula or wooden spoon for folding and scraping the bowl. Tip: fold gently, a slightly shaggy dough is ok.

7. Lightly floured work surface and a bench scraper or sharp knife to shape and cut the round into 8 wedges. Tip: chill the dough 10 to 15 minutes if it’s too soft.

8. Pastry brush (optional) for maple glaze, cooling rack and an airtight container for storage. Tip: brush syrup before or right after baking, cool on a rack so they dont get soggy.

FAQ

Q: Can I use regular dairy butter and an egg instead of the vegan swaps? A: Yes, you can. Use the same amount of cold butter instead of vegan butter, and replace the flax egg with 1 large egg. The scones will come out a bit richer and not vegan, but still delicious.

Q: What temperature and how long do I bake these for? A: Preheat oven to 400°F (200°C). Bake on the center rack for about 18 to 22 minutes, until edges are lightly golden and a toothpick comes out clean. If your tops brown too fast, tent loosely with foil.

Q: How ripe should the bananas be? A: Use very ripe bananas with brown spots for best flavor and sweetness. Mash them but leave a few small lumps, that gives better texture. If your bananas are super watery, use a tablespoon less plant milk.

Q: Can I use regular all purpose flour instead of the gluten free blend? A: Yes, swap 1 for 1 with regular all purpose flour. If your all purpose does not have xanthan gum, you dont need to add it. You might need a tablespoon or two less or more plant milk to get the right dough consistency, so add it slowly.

Q: Can I freeze these scones? A: Absolutely. Freeze shaped unbaked scones on a tray until firm, then bag or wrap and store up to 3 months. Bake from frozen, adding about 5 to 8 minutes to the bake time. Baked scones also freeze well, reheat in a low oven until warm.

Q: What can I swap for the walnuts, or any tips for add ins? A: Pecans, chopped almonds, chocolate chips, or dried cranberries all work great. Don’t overmix once you add them, fold gently so the dough stays tender. If you want a glaze, brush with a little extra maple syrup while warm.

Maple Banana Walnut Scones Recipe Substitutions and Variations

Gluten free all purpose flour blend: if you don’t need GF, swap with regular all purpose flour 1 for 1. If you still need gluten free and have no mix, try a quick DIY: 1 cup brown rice flour + 1/2 cup tapioca starch + 1/2 cup potato starch and add 1/2 teaspoon xanthan gum per cup. Texture might be a bit more crumbly, but it works.
Cold vegan butter or solid coconut oil: use cold unsalted dairy butter cup for cup if you’re not vegan. If you only have liquid oil, use a neutral oil like avocado or light olive oil but drop the amount to about 1/4 cup and chill the dough before shaping so the scones hold their shape.
Flax egg (1 tbsp ground flax + 3 tbsp water): replace with a chia egg same ratio 1 tbsp chia seed + 3 tbsp water, let it gel. Or use 1/4 cup unsweetened applesauce for an egg free swap, note scones will be a tad denser and moister.
Chopped walnuts: swap with chopped pecans or toasted almonds for a similar buttery crunch. For a nut free option use toasted pumpkin seeds or sunflower seeds, same amount.

Pro Tips

1) Keep the fat really cold and work fast. Cut the vegan butter or coconut oil into it until you still see little pea sized bits, that’s what gives flaky texture. If your kitchen is warm, pop the bowl in the fridge for 10 minutes before shaping, it helps the scones hold together.

2) Dont overmix the dough. Fold until it just comes together, some lumps are fine. Overworking makes them tough, so stop when it looks shaggy not smooth.

3) Watch the banana moisture. Super ripe bananas can be watery, so measure the mashed banana in a cup rather than guessing, or blot them a bit on paper towel if they seem wet. If the dough feels too sticky add plant milk a tablespoon at a time, not more.

4) Toast the walnuts first for extra flavor and crunch, then let them cool before folding in. Also reserve a few bigger pieces to sprinkle on top so you get that nice walnut bite in each wedge.

5) For best texture and shine, either brush with maple syrup right after they come out of the oven or wait and glaze warm so it soaks in a little. To freeze, freeze the cut scones on a tray until solid then bag them, bake from frozen adding a few minutes to the time, or reheat thawed scones in a 325 F oven to revive the crumb.