Banana Oat Scones
Yield: Makes 8 scones
With a little bit of oat flour in the batter and a touch of oats sprinkled on top, these banana scones are great for breakfast or an after-school snack.
- 1 3/4 cups all-purpose flour, plus extra for dusting Add to list
- 1/2 cup oat flour Add to list
- 1/4 cup sugar Add to list
- 1 teaspoon baking powder Add to list
- 1/2 teaspoon baking soda Add to list
- 1/4 teaspoon ground cinnamon Add to list
- 1/4 teaspoon salt Add to list
- 4 tablespoons cold, unsalted butter, cut into pieces Add to list
- 1/3 cup very ripe mashed banana (about 1 large) Add to list
- 1/2 cup sour cream Add to list
- 1 teaspoon vanilla extract Add to list
- 1/2 cup walnut pieces (optional) Add to list
- 2 tablespoons milk Add to list
- 1/4 cup rolled oats Add to list
Preheat oven to 350° F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flours, sugar, baking powder, baking soda, cinnamon and salt. Add butter and cut in with a pastry blender or two forks until the mixture resembles coarse meal.
In a separate bowl, mix together the banana, sour cream and vanilla. Add to the flour mixture and stir gently with a wooden spoon until combined.
Turn the dough out onto a lightly floured surface and sprinkle the walnuts on top. Gently knead the dough until it comes together and the walnuts are mixed in (the dough will be slightly crumbly). Press into a 7-inch circle and gently cut into 8 wedges with a floured knife.
Place scones on the prepared baking sheet, brush tops with milk and sprinkle with rolled oats. Bake until light golden, 20 to 25 minutes.
EACH SCONE: 230 cal, 9g fat (5g sat),20mg chol, 170mg sodium, 33g carb, 4g fiber, 5g protein
Recipe by, PCC Chef
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