 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
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! Ingredients:
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 |
Directions:
1. Heat oven to 400.
2. 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.
3. 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.
4. Bake at 400 for 20 minutes, until lightly browned.
|
|