Whole-Wheat Banana Scones
Submitted by deligrace
Whole wheat banana scones with mashed ripe banana, honey, and nutty wheat flour. A healthier tea-time scone that comes together in under 30 minutes with overripe fruit hiding on the counter.
YIELD
16 servingsPREP
10 minCOOK
20 minREADY
30 minGot two black-spotted bananas lurking on the counter? This is where they go. Mashed ripe banana takes the place of cream or buttermilk in standard scones, bringing natural sweetness, moisture, and a tender crumb to a whole wheat base that would otherwise turn out dense.
The trick to good scones is barely working the dough. Rub the cold butter into the flour with your fingertips until pebbly, then mix the wet into the dry just until the dough comes together. Overmix and the gluten develops into something tough and chewy instead of light and crumbly.
A quick 450 oven gives the rise its push, the high heat steams the banana moisture into the dough and lifts the scones tall before the gluten sets. The honey brushed inside adds a soft floral sweetness that balances the wheat’s earthiness.
Serve warm split with butter, jam, or a smear of cream cheese alongside strong tea or coffee.
Pro Tips
- Use the spottiest blackest bananas you have, the riper the fruit the sweeter and more banana-forward the scones
- Keep the butter cold and work fast, warm butter melts into the flour and you lose the flaky pockets
- Pat the dough rather than rolling aggressively, gentle handling keeps it tender
- Push the cutter straight down without twisting, twisting seals the edges and prevents a clean rise
- Eat them the same day, scones go stale fast, freeze any leftovers and reheat in a low oven
Variations
- Fold in a handful of chocolate chips or walnut pieces for richer flavor
- Add a teaspoon of cinnamon or pumpkin pie spice to the dry ingredients
- Drizzle cooled scones with a thin honey glaze for a sweeter brunch finish
Ingredients
Directions
Preheat oven to 450F (230C).
Lightly grease a large baking sheet.
Sift self-rising flour and salt into a large bowl; stir in whole-wheat flour.
With your fingers, rub in butter until mixture is crumbly.
Make a well in center of mixture.
Pour in ½ cup milk and the honey and mix well.
Add bananas and mix with a fork to form a soft dough.
Turn out onto a floured surface and knead lightly.
Roll out with a floured rolling pin or pat dough with your hands to make a round about ¾ inch thick.
Cut in rounds with 2-inch fluted or plain cookie cutter.
Place 1 to 1½ inches apart on baking sheet; brush tops lightly with milk.
Bake 10 to 12 minutes or until well risen and browned on bottom.
Transfer to a wire rack and cool 5 minutes.
Split and serve warm with butter.
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