What could be better in the morning (or afternoon or evening for that matter) than a freshly baked scone and steaming hot cup of tea? How about a low fat, whole wheat scone that doesn’t pack on the pounds while you’re posing – pinkie delicately extended – pretending to be the Queen Mother?
I’ve been experimenting with scone recipes that offer a textural and taste duplicate to the sugar and fat bombs available at my local gourmet market. Coming up with something that offers all the bells and whistles without all the offending ingredients has been a bit of a challenge; but thanks to a core recipe from Cookie and Kate, I think we’re getting close. These banana scones top out at only 225 calories and offer more than a full serving of fiber. Compared to Starbucks’ scones, which can pack as many as 460 calories and offer less than half the amount of dietary fiber, these are as close to health food in a yummy treat suit as you’re going to get without resorting to artificial sweeteners.
Feel free to play with the fruit in this recipe. Pretty much any berry will do – as would any other soft-ish fruit. I’ve made the recipe a number of times and find that the sweetness of the banana nicely compensates for the lack of sugar and keeps the scones nice and soft for at least three days after being baked.
When using banana, though, the flavor of the fruit is best developed after sitting overnight. So, for the most tasty treats make these the evening before you plan to serve them. Then, pop them in the oven for a few minutes to warm through and you’ve got a simple, healthy and delicious treat for anyone lucky enough to be sitting at your brunch table.
Inspired by Cookie and Kate’s Lemon Blueberry Scones
- 2 cups white whole wheat flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1/4 cup turbinado (raw cane) sugar, plus more for sprinkling on top
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 5 tablespoons cold unsalted butter
- 1 cup chopped, very ripe banana
- 1/2 cup plain fat free Greek yogurt
- 1/2 cup low fat milk (I used 2%)
- Preheat oven to 425°.
- Combine flours, baking powder, sugar, salt and cinnamon in a bowl and whisk together.
- Slice butter and drop into dry ingredients. If you have a pastry cutter, use it to cut the butter into the flour. If you don’t have a pastry cutter, use a knife to cut the butter into tiny pieces and mix it into the flour.
- Add bananas and gently stir.
- Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.
- Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.
- Separate slices and place on a baking sheet covered in parchment paper or foil.
- Sprinkle the tops of the scones with a bit of raw sugar.
- Bake for 17 minutes or until light brown.