It’s no secret that Ruth and I love bananas. We’ve made muffins, rice pudding, and even post workout treats. I also have a deep affection for scones because they are the perfect grab and go breakfast with a cup of fruit for weekday mornings. So when I found a banana based scone on my beloved Kitchn blog I knew I had to try them. With a few small tweaks I was able to bake up a moist soft and rather healthy breakfast treat. Whole wheat flour adds fiber, while the addition of an extra banana and cutting the milk from the original recipe cuts down on some fat and calories while providing more moisture for the whole wheat flour. I’m not a big fan of walnuts in my banana bread, so I swapped the nuts out for raisins.
One last tip, if you make the dough up the night before and chill it overnight in the fridge instead of in the freezer for 30 minutes, you can bake these up first thing in the morning. Nothing is better than a Saturday morning filled with the aroma of fresh banana bread.
Banana Bread Scones
makes 8 scones
1/2 cup raisins
3 very ripe bananas, mashed
½ cup plain greek yogurt or sour cream
1 ½ cups all-purpose unbleached flour
1 cup whole wheat flour
¼ cup white sugar
½ teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon freshly grated nutmeg
4 tablespoons chilled unsalted butter
1) Place raisins in a small bowl and cover with hot tap water.
2) In a 2nd small bowl, stir together mashed bananas and yogurt until smooth. Set aside.
3) In a large bowl, whisk together dry ingredients then cut in butter, using a pastry blender or 2 knives, until mixture resembles small course crumbs.
4) Drain raisins well and add to flour mixture. Pour banana/yogurt mixture into the bowl and stir until all of the flour is just incorporated.
5) Turn out onto a lightly greased cookie sheet and pat into a disk about 1-inch thick. Cover with a square of wax paper and place in freezer for at least 30 minutes. During this time, preheat the oven to 400°F
6) Remove the top piece of wax paper and slice the dough into 8 wedges. Place wedges on a parchment paper lined cookie sheet with about 2 inches of space between each scone. Bake for 25-30 minutes until golden brown on the edges and firm to the touch.
7) Let cool about 20 minutes before serving, or cool completely before storing in an airtight container. Just before serving, drizzle with brown sugar glaze (below).
Brown Sugar Glaze
Combine 2 tablespoons milk and 1 tablespoon milk in microwave safe container. Heat in microwave for about 30 seconds or until butter has melted. Stir in 1 teaspoon vanilla and ¼ cup packed dark brown sugar. whisk in ¼ to ½ cup powdered sugar until the glaze is smooth.