Prep 10 mins
Cook 20 mins
I made these up this morning when we were looking for a different flavour of scone for breakfast - and well, the very ripe bananas were calling me! I went easy on the sugar in the scones, and I sprinkled the top with Turbinado Sugar and oats to mimic a cruchy topping. These are not your typical buttery scones, but hearty, healthy, and hold you till lunch scones! If you don't have cinnamon chips, add a tbsp brown sugar, or you might wish to add raisins or chocolate chips, if you like your banana bread that way. This is my basic scone formula - I just change up the fruit and nuts to keep it interesting!
- 1⁄2 cup oatmeal, preferably large flake but quick oats will work
- 1⁄2 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 1 tablespoon brown sugar, packed (optional)
- 2 teaspoons baking powder
- 1⁄2 teaspoon cinnamon
- 1 tablespoon oil
- 1 banana, ripe, mashed
- 1⁄4 cup cinnamon baking chips
- 1⁄4 cup walnuts, chopped
- 1 teaspoon vanilla extract
- 1⁄3 cup milk (or more, if necessary)
- turbinado sugar or demerara sugar, for sprinkling on top
- oats, for sprinkling on top
- Heat oven to 400.
- Mix dry ingredients together (oatmeal, flours, baking powder, cinnamon). Stir oil into dry ingredients well. Add cinnamon chips and walnuts and stir. In a clear measuring cup, add mashed banana, milk to 3/4 cup (banana plus milk should equal 3/4 cup), and vanilla. Combine wet and dry ingredients; stir until the dry ingredients are damp.
- Drop dough onto parchment paper lined or greased baking sheet, and form into a 5" diameter circle. Cut into four triangles - it's ok to leave them in a circle. Sprinkle with oats and sugar.
- Bake at 400 for 20 minutes, until lightly browned.
What a FANTASTIC recipe, Kat!!!! I would definitely buy these if you were to sell them. lol I loved how yummy these were while still quite healthy and very filling. I made one change by using apple sauce in place of the banana (due to me not being allowed to eat bananas), which worked out really well. I needed a bit less milk than called for, but other than that everything was spot on. The cinnamon chips were a lovely addition and complemented well with the hearty nuts and oats. Mmmm! Next time I will try dried cherries or organic raisins to see how we like that for a change. I really cant wait to make these heavenly scones again! THANK YOU SO MUCH for sharing your wonderful recipe with us! Made and reviewed for PRMR Tag Game April 2010.
These are not scones, nor can you taste the banana. The texture is closer to that of muffins, and a banana muffin recipe I have, which results in true banana flavor, is based on the same amount of dry ingredients, 1-1/2 cups, but calls for 3 small bananas, not just one as this recipe does. I didn't have the cinnamon chips, so I suspect they must have been the sole source of any flavor the others detected.
These scones were a perfect way to start our Thanksgiving Day! We don't eat our feast until later in the day, and try to discourage snacking. ;-) The recipe was made with ease, and I followed as written. I've been looking for 'something' to make with the cinnamon chips - this was tasty. I've never made a lot of scone recipes, but I put this in my *special breakfast* book. Thanks for sharing your creativity, Katzen.