Carrot and Banana Scones

I love scones. They are easy to make, low in fat and are excellent when popped into the toaster. That means I can take them with me to work and enjoy almost fresh scones. I usually make a whole bunch of scones, slice them in half and freeze them. These scones are very healthy; packed with fibre, antioxidants, protein, potassium and healthy fats. This means that they can protect you against certain types of cancer and promote a healthy heart as well. I really like that fact and keep reminding my colleagues that their packets of crisps do not do the same for their hearts! When they complain about lack of time, I remind them that if they have time to watch TV, they have time to make scones (people really don't like to hear that!!). The scones are lactose free, egg free and vegan. They are also easy to make nut free if you are allergic to nuts.


The perfect Sunday scones

This recipe is:

  • Egg free
  • Lactose (dairy) free
  • Vegan

This recipe is easy to make:

  • Nut free

Carrot and Banana Scones

Makes 10 scones


  • 80 grams (3 oz) pitted dates, chopped fairly finely
  • 40 grams (1½ oz) raisins, chopped fairly finely
  • 30 grams (1 oz) pecan nuts, chopped fairly finely
  • 120 grams (4 oz) carrots, grated finely
  • 380 grams (14 oz) spelt flour
  • 2 tablespoons aluminium free and gluten free baking powder
  • 1 tablespoon coconut oil
  • ½ teaspoon ground cardamoms
  • 220 millilitres (7½ fluid oz) soy yoghurt (you can also use buttermilk or regular yoghurt)
  • 2 very ripe bananas, mashed
  • 3 tablespoons agave nectar


  1. Chop the 80 grams dates and 40 grams raisins finely.
  2. Chop the 30 grams pecan nuts fairly finely.
  3. Peel the 120 grams carrots and grate finely.
  4. Peel the 2 bananas and mash into a small bowl.
  5. In a large bowl, sift together 380 grams spelt flour, 2 tablespoons baking powder and ½ teaspoon ground cardamoms.
  6. In a medium bowl mix together the 220 millilitres soy yoghurt, the mashed bananas, 1 tablespoon coconut oil and 3 tablespoons agave nectar.
  7. With a large wooden spoon, fold the wet ingredients into the dry ingredients.
  8. Fold in the chopped raisins, dates, pecan nuts as well as the carrots. Add more soy yoghurt if needed.
  9. Kneed the dough lightly.
  10. Roll the dough out on a lightly floured surface. Keep it approximately 2 centimetres/0.8 inch thick. Cut out the scones using a cookie cutter (4 centimetres/1.5 inches in diameter) or use a tumbler with sharp edges.
  11. Place baking parchment on a baking tray.
  12. Arrange the scones on the baking parchment.
  13. Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 15-20 minutes.
  14. Cool on a wire rack.
  15. Serve with soy cheese (or any other you prefer), jam or peanut butter.


  • You can use maple syrup or acacia honey instead of the agave nectar..          
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can use whole wheat flour instead of the spelt flour.
  • You can use walnuts instead of the pecan nuts.
  • My friend Elva uses ground cinnamon instead of the cardamoms and says it is delicious.
  • The scones will not keep well after one day so freeze on the same day and re-heat later for a tasty treat. I prefer to slice them in half and freeze them, that way I can easily pop them in the toaster.