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
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
-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!