Banana Oat Scones

Banana Oat Scones

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  • Each scone
  • 230 cal
  • 9g fat (5g sat)
  • 20mg chol
  • 170mg sodium
  • 33g carb
  • 4g fiber
  • 5g protein


  • 1 3/4 cups all-purpose flour, plus extra for dusting
  • 1/2 cup oat flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons cold, unsalted butter, cut into pieces
  • 1/3 cup very ripe mashed banana (about 1 large)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup walnut pieces (optional)
  • 2 tablespoons milk
  • 1/4 cup rolled oats


Preheat oven to 350° F. Line a baking sheet with parchment paper.

In a large bowl, whisk together flours, sugar, baking powder, baking soda, cinnamon and salt. Add butter and cut in with a pastry blender or two forks until the mixture resembles coarse meal.

In a separate bowl, mix together banana, sour cream and vanilla. Add to the flour mixture and stir gently with a wooden spoon until combined.

Turn the dough out onto a lightly floured surface and sprinkle walnuts on top. Gently knead the dough until it comes together and walnuts are mixed in (the dough will be slightly crumbly). Press into a 7-inch circle and gently cut into 8 wedges with a floured knife.

Place scones on the prepared baking sheet, brush tops with milk and sprinkle with rolled oats. Bake until light golden, 20 to 25 minutes.

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