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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