These Whole-Wheat Banana Scones offer a delightful twist on the classic British tea-time favorite. By incorporating mashed ripe bananas and whole-wheat self-rising flour, you get a scone that is slightly denser and more nutritious than traditional white flour versions, without sacrificing tenderness. The natural sweetness of the fruit pairs beautifully with a light honey glaze, creating a moist crumb and a golden-brown crust. They are perfect for a cozy weekend breakfast, an afternoon snack with tea or coffee, or even a light dessert. Simple to make with pantry staples, these scones bring a comforting, homemade warmth to any table. Serve them warm with a pat of butter or a drizzle of jam for an irresistible treat that the whole family will enjoy.
Whole-Wheat Banana Scones
Description
These Whole-Wheat Banana Scones offer a delightful twist on the classic British tea-time favorite. By incorporating mashed ripe bananas and whole-wheat self-rising flour, you get a scone that is slightly denser and more nutritious than traditional white flour versions, without sacrificing tenderness. The natural sweetness of the fruit pairs beautifully with a light honey glaze, creating a moist crumb and a golden-brown crust. They are perfect for a cozy weekend breakfast, an afternoon snack with tea or coffee, or even a light dessert. Simple to make with pantry staples, these scones bring a comforting, homemade warmth to any table. Serve them warm with a pat of butter or a drizzle of jam for an irresistible treat that the whole family will enjoy.Ingredients
Directions
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Preheat oven to 450&# 194;°F (230ðC).
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Lightly grease a large baking sheet or line it with parchment paper.
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In a large bowl, sift together the self-rising flour, whole-wheat self-rising flour, and salt.
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Cut the cold butter into small pieces and rub it into the flour mixture with your fingers until the mixture resembles coarse crumbs.
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In a separate small bowl, mash the ripe bananas thoroughly.
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Make a well in the center of the flour mixture.
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Pour in the milk and honey, then add the mashed bananas.
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Mix gently with a fork until a soft, cohesive dough forms. Avoid overmixing.
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Turn the dough out onto a lightly floured surface and knead very gently just until it comes together.
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Roll or pat the dough out to a thickness of about 3/4 inch.
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Use a 2-inch fluted or plain cookie cutter to cut out rounds.
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Place the scones 1 to 1 1/2 inches apart on the prepared baking sheet.
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Brush the tops of the scones lightly with a little extra milk.
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Bake for 10 to 12 minutes, or until the scones are well risen and browned on the bottom.
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Transfer the scones to a wire rack and let them cool for 5 minutes.
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Split open and serve warm with butter or jam.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 454.7kcal
- % Daily Value *
- Total Fat 3.2g5%
- Saturated Fat 1.5g8%
- Cholesterol 5.4mg2%
- Sodium 2456.0mg103%
- Total Carbohydrate 91.2g31%
- Dietary Fiber 3.2g13%
- Sugars 0.4g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
