Chocolate Chip Banana Bread Scones

…since most of us are trying to recuperate from a sugar coma over the holidays, get back on the healthy train, and working really hard to keep up with our goals to eat better and exercise more – I think this calls for a celebration, a sweet token for being good for the past two weeks. Although these scones are not as buttery & flaky as blueberry streusel scones, it’s more of a banana breadish scones – perfect for both breakfast & tea time snack!

It’s become one of my regular breakfast-to-go and since its made with 100% whole wheat flour, it keeps me full until lunch or so. These are perfect to dunk your morning coffee, or afternoon tea. Feel free to sprinkle cinnamon sugar on top before baking or go a little crazy by drizzling dark and white chocolate on top for extra treat..either way its a winner!

Chocolate Chip Banana Bread Scones
yields 9 scones

Ingredients
2.5 cups whole wheat flour + more for dusting
1 tablespoon + 1 teaspoon baking powder
1/4 cup brown sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
4 tablespoon butter, softened
1 cup very ripe banana mashed (about 2 medium bananas)
1/2 cup low fat yogurt
1/2 cup milk ( I used whole milk but feel free to use milk of your choice)
handful chocolate chips ( I used about 1/2 cup)+ more if you want to drizzle on top
 
Directions
-Preheat oven to 425F and line baking sheet with parchment paper
-Combine flour, baking powder, sugar, salt and cinnamon in a bowl and whisk together
-Cut butter into dry mixture using either knife or pastry cutter
-Add bananas and gently stir. Then add in in milk and yogurt
-Finally fold in chocolate chips
-On a flat surface, dust some flour and roll the dough until it no longer sticks to your hand and form a log about an inch deep and cut into 9 wedges and bake for 17-20  minutes or until light brown.

I used my KitchenAid Stand mixer to combine everything but eventually used my hands to knead the last of the flour into the dough

Nutrition Facts (per scones only): 275 calories, 43 grams crabohydrates (3 CHO), 6 grams protein, 10 grams fats

I would not call these scones guilt-free because its still pretty high in fat however, since its such a keeper, I am definitely going to tweak the ingredients like butter, whole milk and substitute with something with less fat and hopefully it will give similar or even better results..but until then I am dunking these scones into my morning coffee! 

I am sending this over to WIAW and please check out other lovely bloggers!


Comments

  1. says

    Yum yum- these sound great and I’m sure adding in some Greek yogurt on the side would make this a pretty balanced start to your day :! Maybe increasing the amount of mashed banana would reduce the need for the butter because of the moistness? If not, perhaps coconut oil would be a healthier substitute? Either way these sound pretty ace to me!

  2. says

    Love the combination of chocolate and bananas! I’m also really glad to see your scones worked with 100% whole wheat flour. I’ve been contemplating a wheat flour scone for a while but have been too daunted to try. Excited to try these ones out :)

  3. says

    Oooh.. how yummy does this look Dixya. Chocolate and Banana Scones, yum! You bet they would keep you full till lunch, both pretty healthy ingredients + yogurt. Lovely recipe.
    And gorgeous picture.

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