Banana Scones

Scones have always been one of my favorites - to eat and to bake. They're perfect for breakfast, snack, or dessert, and when done right have the best texture! Crunchy on the outside, and crumbly on the inside. They get a bad rap for being unhealthy but can be improved pretty easily! I like to think I've perfected the art of healthy scone baking.

I came across a few overripe bananas this weekend and didn't feel like our usual banana bread, so I thought it would be fun to come up with a banana scone recipe. These taste just like banana bread with the texture of a scone. I have to say; I did prettttty good.

A traditional scone is generally high in calories due to lots of butter and cream, and full of processed carbohydrates due to white flour and sugar. In my recipe, I swap white flour for a combination of whole wheat flour, oats, and flax seeds. The nuttiness of these ingredients goes well with banana. And even better, whole grains and flax seeds are rich in fiber and healthy fats!

As for the butter, it's still in there. What's a scone without butter? But I reduced the quantity and substituted some (along with the cream) with mashed banana, greek yogurt, and a little bit of buttermilk.

This recipe is easy, and most importantly don't taste "healthy." Make a big batch and keep in the freezer (or eat them all at once...!) for a convenient and healthy baked good!


1/2 cup oats

1/2 cup flax seeds

1 1/2 cup whole wheat flour

1/2 cup vanilla protein powder (or sweetener of choice)

2 tsp baking powder

1 tsp salt

1 stick unsalted butter (cold)

3 ripe bananas (2 if large)

1 tsp vanilla

1/2 cup greek yogurt

1/4 cup milk

1 T granulated sugar (optional)


1. In a large mixing bowl, combine oats, flax seeds, flour, protein powder, baking powder, and salt. Whisk until all ingredients are evenly mixed and set aside.

2. In a separate bowl, mash bananas until no large chunks are remaining. Add vanilla, greek yogurt, and milk. Combine thoroughly and set aside.

3. Take cold butter from the refrigerator and cut into small cubes. Add them to the dry ingredients, and cut butter into mixture until it resembles damp sand. You can use your hands, a pastry cutter, or a food processor for this step. Be sure not to combine the butter too much so that it forms a dough.

4. Pour wet ingredients into dry, and using clean hands, very gently fold the mixture until just barely combined. The result should not be smooth, but more crumbly and only just coming together.

5. Pour dough onto a floured surface and form a flat disk. Cut into 12 triangles.

6. Place triangles onto a greased or papered baking sheet.

7. Optional: brush a bit of milk onto each scone and sprinkle with granulated sugar.

8. Bake in a 375-degree oven for 20-25 minutes until golden brown.

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