I’m all about banana flavored anything….but I hate bananas.
I know I’m super weird. I think it’s the texture, I just can’t get past it. However, anything banana flavored is a favorite of mine. I purposely buy bananas just so they can go ripe & then I can bake something yummy with them. My go to thing to bake is chocolate chip banana bread (my fav recipe is one I’ve found from Another Tablespoon) but this time I wanted to try something different. Something a bit healthier.
In my opinion- healthy & baking should not be in the same sentence.
If I want baked goods, I want full fat with all the sugar & chocolate. BUT since I’m trying to do things a bit differently this year & get my ass into shape, I’ve been on the search for healthier recipes. I don’t want to deprive myself of foods I love, so I’m just experimenting with making healthier versions. But don’t get me wrong, I still love a fattening chocolate dessert every now and then.
I have never made scones before, but thought it was make a great alternative to your typical muffin or baked bread. There’s still a slight sweetness from the glaze which makes you feel like you are having a yummy dessert. I love that it doesn’t feel or taste “healthy”. In terms of my Faster Way to Fat Loss program- I can eat these on regular carb days (one piece contains 42 g carbs). Carbs are your friend people, don’t shy away from eating carbs (but you know like the good kind!).
These scones are soft on the inside & have a bit of a crust to them.
Perfect for a quick breakfast in the mornings or to bring to a potluck brunch. The icing adds a fancy touch. I kept these in a container in my fridge for about 4-5 days after I made them & they kept well. You can also make a batch & freeze them so they will keep longer.
TIP: use a silicone baking mat when making these. I feel like food bakes more evenly on a silicone mat & it’s easy clean up. Here’s my favorite- Silicone baking mat.
- 1½ cups whole wheat flour
- 1½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 2 tbsp unsalted butter, cold & cubed
- ¼ cup plain Greek yogurt
- 2 ripe bananas, mashed
- 3 tbsp honey
- 3 tbsp low-fat buttermilk
- 1 tsp vanilla extract
- 2 tbsp confectioner's sugar
- ¼ tsp almond extract
- 2 tsp low fat milk
- Preheat oven to 425 degrees & line a baking sheet with either parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder, cinnamon & salt. Add the cubed butter & mix it in with a pasty cutter or the back of your fork. Combine until the butter is broken down into the size of a pea & the dough feels like sand.
- Make a well in the middle of the flour mixture & add in Greek yogurt, mashed bananas, honey, buttermilk & vanilla. Stir until just mixed together.
- Transfer the dough onto the baking sheet & use a spatula to form into a round circle (about less than an inch tall). If your dough seems dry, you can brush it lightly with some milk to add in some moisture during the baking process. Pre-slice the dough into 8 segments with a sharp knife.
- Bake for 19-22 minutes or until top is golden brown. Cool on the baking sheet for 5 min before transferring to a wire rack.
