Food Advertising by

Chunky Monkey Scones

chunky gluten free vegan banana scones

If you’re looking for an alternative to muffins, try baking scones. They’re easy to make and more practical for a take-along treat than say, banana cream pie donuts.

Soured milk can be used in place of the yogurt. To sour hemp, coconut, or dairy milk, pour 1 teaspoon of apple cider vinegar into a measuring cup and add milk to measure 1/3 cup. Stir and let sit for about 10 minutes.

There’s nothing like a tender scone still warm from the oven . . . unless it’s a cold one enjoyed straight from the freezer. Yes, that just happened. And it was awesome.

Chunky Monkey Scones

30 minutes

8 small scones

A combination of flours usually gives the best result for gluten free baked goods. Use your favorite gluten free all purpose flour or make your own sorghum blend. These banana scones are tender, just barely sweet, and easy to portion with a #16 disher, which is also the perfect size for scooping muffin batter.


  • 1 1/4 cups sorghum flour blend
  • 3 tablespoons raw sugar
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon guar gum
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon ginger
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons shortening or vegan butter
  • 1/2 cup mashed ripe banana
  • 1/3 cup coconut yogurt or soured milk (see notes)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup chocolate chunks, optional


Preheat oven to 350 degrees. Line cookie sheet with parchment paper.

In a medium bowl, combine flour, sugar, baking powder, guar gum, cinnamon, cardamom, ginger, baking soda, and salt.

Cut shortening into dry ingredients. Place bowl in fridge while you prep liquid ingredients.

In a cup, combine mashed banana, yogurt, and vanilla extract. Add liquid ingredients to dry ingredients and blend thoroughly. Fold in chocolate chunks if you like.

Use a number 16 disher to drop dough onto parchment paper. Purely optional but always a nice touch - brush top of scones with milk and sprinkle with sugar before baking.

Bake for about 18 minutes.


Make a sorghum flour blend by combining: 2 parts sorghum flour, 2 parts tapioca flour, 1 part potato starch, 1 part almond meal. Mix flours well in a large container. Use this blend to replace wheat flour in recipes. Enhance the color and flavor of baked goods by adding a few tablespoons of mesquite flour to your favorite flour blend.

No yogurt? Sub soured hemp or coconut milk. To sour milk, pour 1 teaspoon apple cider vinegar into a measuring cup and add milk to measure 1/3 cup.

Store extra scones frozen to enjoy anytime.


amazing banana scones

Many thanks to the nice guys at Nu Life Market for providing the whole grain white sorghum flour. This post is linked to Gluten Free Wednesdays.


  1. These look heavenly! I’d love a bite right now! 🙂

  2. These look soo delicious! My mouth is watering just looking at these photos 🙂 Yum!

  3. Oh, Linda, those look sooo good! I mean, gosh, Chunky Monkey Scones … what could possibly be better? 😉


    • Maybe chunky monkey and peanut butter scones? You’re too kind, Shirley. Thank you! And thanks for sharing all the great recipes and blogs. Makes life easier for so many of us!

  4. Selam bende sizin gibi çölyak hastasıyım sizlér çok şanslısınız ☺ bizim türkiyede malesef glutensiz ürün çeşitleri çok az varsada çok pahalı alımgücü zor ben sizin yaptıklarınozı çok beyeniyorum bende yapmaya çalışıyorum ben satmıyorum kendime yapıyorum ama bende kendi cafem olsaydı yapardım ama zor

  5. I just made these and they are delicious! While making the sorghum flour blend by measuring in cups, I noticed how heavy the potato starch felt. If I were to make this blend up by weight, wouldn’t that give me a different blend? You wrote to measure by “part”, so I wasn’t sure how you measured it, but I’m guessing it wasn’t by weight.

    • I’ve blended the flours both ways. First, it was by weight. Now, as a home baker, I put flours together without weighing. There’s a lot of leeway in this blend.