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.