These easy chunky monkey scones are so ridiculously delicious that you won’t believe they’re grain free, dairy free and paleo! The winning combination of bananas, nut butter, chopped nuts and chocolate is somehow even better in scone form! Great for brunches, snacks and even dessert, the soft inside and crisp outside will quickly get you addicted!
This is the start of a chunky monkey kick – just giving you a heads up! This scone recipe might just be my favorite of all though.
I made two batches to make sure I got it right, and both batches were devoured. Nothing wasted! If you saw how much is typically leftover after recipe testing, you’d see how much that’s saying!
Between Adam and I, I think these scones are all we ate for 2 days straight. And I wasn’t complaining and I didn’t get tired of them – the craving was still going strong after the last one was gone.
These scones are somewhat loosely based on my recipe for pumpkin scones. I swapped out the pumpkin for mashed bananas and replaced the ghee/butter with creamy almond butter.
They surprisingly turned out perfectly the first time around – so much so that I just HAD to test them again to make sure.
The second batch turned out just as good as the first – maybe better – since I took them out of the oven just a little bit early. Soft on the inside, crisp outside, loads of chocolate, nuts, and banana flavor!
The dough itself comes together incredibly quickly – about 5 minutes! I used an electric hand mixer to make things go super fast. After it comes together, you’ll need to chill it in the freezer for about 20 minutes.
For my other scone recipes, I took the extra step of forming a disk and cutting them into triangles. Not here though! I decided since the banana adds moisture/stickiness to the dough, a drop scone was a better idea all around. This makes the recipe even easier since you just take an ice cream scoop to drop the dough on the baking sheet.
Because I know we’re all major chocolate lovers around here (!!) I knew I had to add a chocolate drizzle after the scones baked. You can use any chocolate you want – I melted some Hu Kitchen Gems for a completely paleo option.
Maybe the best thing about these scones is that they stay fresh longer than most! Mine were great loosely covered on the countertop for up to 48 hours. They are definitely the best on the first day however! If you want to keep them longer, I recommend freezing them in plastic wrap on the first day, then thawing at room temperature when you’re ready to dig in.
I hope you’re ready for possibly THE most delicious paleo scones you’ll ever have. Especially if you’re a chunky monkey addict like I am! Grab those bananas and chop up some chocolate because it’s time to bake – let’s go!
Chunky Monkey Paleo Scones {GF, DF}
Chunky Monkey Scones {Paleo, GF, DF}
Ingredients
- 1 1/4 cup blanched almond flour
- 3/4 cup tapioca flour or arrowroot
- 1/3 cup coconut flour
- 1 tsp baking powder aluminum free
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp maple sugar or coconut sugar
- 6 Tbsp smooth almond butter
- 3 Tbsp coconut milk full fat
- 1/2 Tbsp pure vanilla extract
- 2 small-med overripe bananas mashed, about 3/4 cup mashed
- 1 large egg
- 1/2 cup chopped walnuts
- 2/3 cup dark chocolate chunks or chopped dark chocolate
Instructions
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Mix all dry ingredients in a large bowl (including the maple sugar.)
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Add the almond butter and blend with a fork, pastry blender, or electric hand mixer until an evenly crumbly mixture forms.
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Make a well in the center of the crumbly mixture and the coconut milk, vanilla, banana and egg. Stir well until no flour spots show - you should have a sticky dough.
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Fold in the walnuts and chocolate to evenly distribute, then place the bowl in the freezer for 15-20 minutes.
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Meanwhile, Preheat your oven to 375° F and place a rack in the upper portion of your oven. Line a large baking sheet with parchment paper.
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Use an ice cream scoop to drop the dough onto the parchment paper about 2 inches apart. I made 11 scones - between 10-12 is what you’re going for.
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Bake 375 18-20 minutes or until the tops crack and the scones are golden brown all over. Allow the scones to cool on the baking sheet until warm. They’re best served warm or at room temperature. Store scones loosely covered for 24-48 hours, or freeze for later use.
Recipe Notes
Note: To make paleo (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you’ll need 1 tsp total of this mixture.
Nutrition
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Want More Paleo Baking Recipes? Try One of These!
Pumpkin Scones with Pumpkin Spice Drizzle
Almond Butter Chocolate Chip Banana Bread
Banana Blueberry Breakfast Cookies
Best Paleo + Vegan Chocolate Chip Cookies
Double Chocolate Chip Banana Bread {Nut Free}
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These scones look so delicious and perfect for weekend brunch! I love the flavors combo – such a great idea ♥
can these be made egg free? Replace with flax egg or gelatin egg??
What’s a good substitute for the almond flour? My little one has several allergies (almonds, cashews, pistachios, eggs & dairy). The recipe sounds delicious & i would love to try it, minus the almond flour. My kiddo tolerates egg when in baked goods.
Just made these … soooo good ?
Thank you!
These were PERFECT! I saw these on your instagram and looked forward to making them all week. I accidentally used almond extract instead of vanilla, but otherwise followed the recipe exactly and they were everything that I want in a breakfast. My husband says they’re the best breakfasted treat I’ve ever made. Thank you!!
i made these today and they are absolutely delicious, only modification I added was some unsweetened coconut flakes. I also used paleo flour instead of the blanched almond flour. first paleo/gf recipe I tried was bread and it didn’t turn out so well. so I was pleasantly surprised and will definitely make these again!
Is there any sub for the banana? I just can’t do banana in baked goods! 🙁
This is a fantastic recipe! I subbed out our own blueberries for the choc chips..best scones ever!! However, next time I’m making it with the choc chips just because I’m a chocolate hound?
they are good can we make egg free or flex seed egg in my family is alegic to egg thanks
Anmita
I’m not sure the flax egg would work. if you try it, let me know how it goes.
Hi, is there a substitute I could use for the 6 Tbs. of coconut sugar? I don’t want that much added sugar…Thank you!
You wouldn’t even know these are paleo! They are so good and have the perfect consistency! We’ve made them 3 times so far!
Thanks for sharing.I found a lot of interesting information here. A really very thankful and hopeful that you will write many more posts like this one.
Delicious cookies and looks yummy thanks for the great recipe.
Love them! Used two bananas which was closer to 1 c instead of 3/4 so I left out the milk. Also added cinnamon. Came out great! All of your scone recipes are so good, it’s a problem. I often find myself in the kitchen staring at them in the tupperware and convince myself to walk away or give in and have a second one!
I made the batter for these last night and then put it in the fridge and baked them this morning. They were easy and delicious! My kids love them. Easily one of the best Paleo recipes for bananas that I have tried and I’ve tested many Paleo banana bread and muffin recipes.
Yay! I’m thrilled you guys enjoyed them 🙂
These scones are divine and no one can tell that they are Paleo. This recipe is excellent as it is.
Unfortunately, I can’t have coconut flour or anything coconut. Can I replace it with anything? I have lots of eating issues, some new. Thank you.
That is Great
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