Eating Suburbia's Banana & Oatmeal Scones

Total Time
Prep 15 mins
Cook 10 mins

While researching an oatbran banana scone I was making to check if I had the proper ingredient quantities, I came across this intriguing recipe, so I decided to save it. There are plenty of options here, why not try them all?

Ingredients Nutrition


  1. Combine dry ingredients; set aside.
  2. Blend mashed banana, melted margarine, and soy milk until fairly smooth. Add in dry ingredients and optional item and mix just until moistened. Pour out onto floured board. Incorporate more flour if dough is too sticky. Cut dough in half and roll or pat each half into a circle, about 7-8 inches around. Cut into 8 wedges. Place on silpat or oiled baking sheet.
  3. Bake 425 for about 10 minutes, until light golden brown.
Most Helpful

Got a chicken in the oven right now but as soon as I take it out I'm going to put these scones in. My daughter had a friend stay over and when they wake up ( which may be at noon ) ha, you know those teenagers, they'll have scones. I'm going to try the suggestion regarding the two rounds instead of the drop method.

4 5

These scones are so yummy! They are flaky, soft and crunchy with a wonderful banana taste and sweetness. I liked the additon of the nutty and chewy oats and would not hesitate to give these tasty morsels 5 stars, had not the dough been a little too difficult to work with. Eventhough I did not use all of the butter and milk called for, my dough was more like muffin batter when first combined. I just added some more flour and oats to make it workable and then dropped the scones onto the cookie sheet. This way I only got 4 scones out of half the recipe instead of 8.
Other than adding a ts of cinnamon to the batter and using part whole spelt flour I stuck to your recipe and think its a great one with a little tweaking regarding the amount of liquids used.
THANK YOU SO MUCH for sharing this wonderful recipe with us, Kat!
Made and reviewed for our VIP during Veggie Swap #30 January 2010.

5 5

Scrumptious scones with a buttery taste. I used 50/50 unbleached white and whole wheat flours. In this recipe I think that the scones may have risen a bit more with just the white flour. I'm quite happy with the two scone rounds, one to freeze and one to enjoy over the next couple of days. The banana flavor is not very pronounced (I used a small banana) but they are moist and fluffy and throughly delicious with a cuppa. I didn't use any of the add in options because I'm mow trying to atone for the eating sins of Christmas.