Banana Oat Scones | PCC Natural Markets

Banana Oat Scones

Yield: 8 scones

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

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.



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 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 walnuts on top. Gently knead the dough until it comes together and 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 Jackie Freeman, PCC Chef

More about: baking, bananas, oats


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