This is a dangerously easy recipe, friends. In 20 minutes, you can have fresh, hot scones at your fingertips! Read on to learn the secret to making these delicious breakfast goodies.
When I go to a coffee shop or bakery, I’m always tempted by the goodies in the case. I mean, who isn’t? It’s great marketing, because these establishments know there’s nothing better than sitting down with a hot coffee and fresh baked goods! Occasionally, I will even order said baked goods (especially if it’s a mid-ride coffee shop and I’m wolfishly hungry), but I have learned to steer clear of the scones. Professionally made scones always disappoint! To me, they are heavy, dry, and flavorless – three good reasons to go for the apple turnover or carrot muffin instead. These scones are none of those things.
This recipe produces a more biscuit-like scone, which I enjoy, and between the melted (yes, melted!) butter and the mashed banana, you’ll never get a disappointing batch. After some carefully calculated math, Jameson and I also determined that these are slightly healthier than muffins, due to the whole grain and surprisingly low amount of added sugar.
Try to use an extremely ripe banana to achieve the most banana flavor. In this batch of scones, I used pecans, but you could use whatever kind of nut you like. Banana and walnut is a classic pairing, but I could also see almonds, pumpkin seeds, or even a mix of nuts working in this recipe. I have a fresh-fruit version of these babies, too, but I’ll save that for summer when all of the yummy fruits are again in season.
The best part about these scones? They are literally faster and easier to make than pancakes. I am not kidding. They require about 20 minutes of time, total. I attribute this to the melted butter – no laborious cutting of cold butter here! I have been known to make them before work in the morning when it was my turn to bring goodies to my lab’s weekly group meeting. Perfect for weekend guests, last-minute brunch invitations, or really just any old morning you feel like scones 😉
Recipe: Whole Grain Banana Nut Scones
Makes 8 large or 12 small scones
Prep/2, Leftovers/4, Guilt Factor/3, Overall/4
10 T butter, melted
1 over ripe banana, mashed
1/3 c almond milk (or dairy milk if you prefer)
1.5 c whole wheat flour
1.25 c old-fashioned oats
1 c chopped pecans (0r nuts of your choosing)
1/4 c sugar
1T baking powder (make sure your baking powder is still good – extra important for scones)
1/4 tsp salt
1/4 tsp nutmeg
To make the scones:
Preheat oven to 450F. Melt butter in a small bowl and set aside. In a large bowl, whisk together flour, sugar, baking powder, salt, and oats. Add milk and melted butter to the dry ingredients all at once, and stir with a spoon or spatula until dry ingredients are just incorporated; do not over-mix.
Turn dough out of bowl onto a heavily floured surface, and cover with more flour. Pat into a circle about 3/4” thick and cut into 8 wedges for large scones (shown in pictures above). For smaller scones, divide dough into two lumps, pat into circles, and cut each circle into 6 wedges.
Place the scones on a baking sheet (use parchment paper or silicone baking mats if you want to ensure they don’t stick) and bake for 10-12 minutes until tops are golden brown. Cool on a wire rack and eat while still warm.
-The Hungry Cyclists