Spiced Banana Bread Scones

Two of our favorite things, banana bread and scones, have combined in this sweet breakfast treat
Banana Bread Scone

Shutterstock

Make these breakfast banana bread scones ahead of time and simply reheat them when you wake up in the morning.

This recipe is courtesy of The Kitchn.

8
Servings
322
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 ripe bananas, mashed
  • 2-4 Tablespoons milk
  • 1/2 Cup plain yogurt
  • 2 1/2 Cups all-purpose flour
  • 4 Tablespoons granulated sugar
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 1 Teaspoon cinnamon
  • 4 Tablespoons unsalted butter, cubed
  • 1/2 Cup chopped walnuts (optional)

Directions

Combine the bananas with enough milk to take the combined measurement up to 1 cup. Stir in the yogurt.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Work the butter into this mixture using a fork or your fingertips, until all the pieces of butter are smaller than a pea.

Pour the banana-yogurt mix into the flour and stir just enough so that all the flour is incorporated. Fold in the walnuts.

Line a dinner plate with a piece of wax paper, and turn the dough out on to it. Pat the dough into a 1-inch thick disk, and cover with another piece of wax paper. Freeze the dough for 30 minutes.

Preheat the oven to 400 degrees F.

Peel off the top layer of wax paper and invert the dough onto a parchment-lined baking sheet. Peel off the second layer of wax paper. Slice the scones into 8 wedges, and pull them apart a little to give them room to expand.

Bake for 25-30 minutes until firm to the touch and golden brown on the edges. Cool completely and cut apart any scones that have joined together.

Nutritional Facts

Total Fat
3g
4%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
7mg
2%
Carbohydrate, by difference
62g
48%
Protein
11g
24%
Vitamin A, RAE
14µg
2%
Calcium, Ca
110mg
11%
Choline, total
8mg
2%
Fiber, total dietary
2g
8%
Folate, total
127µg
32%
Iron, Fe
4mg
22%
Magnesium, Mg
21mg
7%
Niacin
5mg
36%
Phosphorus, P
123mg
18%
Selenium, Se
25µg
45%
Sodium, Na
267mg
18%
Thiamin
1mg
91%
Water
31g
1%
Zinc, Zn
1mg
13%

Spice Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Spice Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.