Banana Buzz Scones that are sure to start your morning off right at only 241 calories for one large scone.
I keep saying this is my favorite time of the year and it is, except when it’s so freaking cold! It’s been like really cold here, over -30 C with the wind chill, for my American friends that’s really really cold, like hibernation cold. Like you step outside and the hair in your nostrils freeze kind of cold. Like when you step outside of your warm house and take a breath outside you choke when the cold air hits your lungs. And not only is it so freaking cold, we’ve had a ton of snow, like so much snow that people couldn’t leave their homes because their cars are fully covered in snow, or because the wind blew the snow on the garage door, so unless you’re willing to shovel 5 feet of snow you’re stuck. Shoveling wouldn’t be so bad if you could actually last outside for more than 30 seconds. And with all this you’d think they’d declare a snow day. Not in Calgary my friends, not in Calgary. Remind me one day to tell you what happened to me in my first week when we moved to Calgary. All I’m going to say for now is that we moved in December and it was -40 C outside.
But for now let me talk to you about these banana buzz scones because they are the star of the show and what a star they are. I know you may be thinking that lately I’ve been giving you healthier recipes, but that’s a good thing, holidays are coming and we don’t want to gain too much. But regardless whether these scones are healthy or not, they are so freaking delicious. And yes they are made with whole wheat flour, because it’s good for you, that’s why. And rolled oats, and bananas, and coffee. See? Doesn’t that sound like the most perfect breakfast you could ever have? I care for you my faithful and loyal readers so this is for you. A healthy whole wheat banana buzz scone, because all our mornings should start with one of these.
- ⅓ cup rolled oats
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 2 tsp maple syrup
- 2 cups whole wheat flour
- 4 tsp baking powder
- ½ tsp salt
- 2 tbsp Turbinado sugar (regular sugar is fine as well)
- ⅓ cup butter, cold
- 2 ripe bananas, mashed
- ¼ cup + 2 tbsp skim milk
- ¼ cup strong brewed coffee
- 1 tsp vanilla extract
- Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.
- In a small bowl, stir together oats, cinnamon, ginger, and maple syrup until well combined. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt and sugar. Using a pastry blender or two dinner knives, cut cold butter into flour mixture until it resembles course crumbs.
- Whisk together banana, ¼ cup of the milk, coffee, and vanilla in a small bowl. Pour over flour mixture and, with a fork, gently toss together until a rough dough forms. Don't over mix or the scones will end up being tough and dense. Form into a ball and transfer dough onto a lightly floured work surface.
- Flatten ball into a round disk about 1 inch in thickness. Using a sharp knife cut the dough into 8 wedges. Transfer the wedges onto the prepared baking sheet and lightly brush tops with remaining 2 tbsp of milk.
- Sprinkle with oat mixture and bake until lightly browned, about 15 to 18 minutes. Transfer scones to wire rack to cool slightly before serving.