Healthier Banana Scones

Banana Scones this morning for part of our breakfast!  I love it when I find a healthier recipe for baked goodies like this.  And bonus that it was easy and a crowd pleaser for the fam!! Since we had it for breakfast I left off the glaze this time, but if we had as an afternoon snack or dessert I’d totally try it with it, too.  It was still delicious without the glaze, tho! ;)

Healthier Banana Scones

Instructions: 
for the scones

• 1 ½ cups (180g) white whole wheat flour or whole wheat flour
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp salt
• 2 tbsp (28g) unsalted butter, cold and cubed
• ¼ cup (60g) plain nonfat Greek yogurt
• ¼ cup (65g) mashed banana 
• 3 tbsp (45mL) pure maple syrup
• 3 tbsp (45mL) low-fat buttermilk
• 1 tsp vanilla extract
• 2 tsp nonfat milk
• 
  
• for the glaze (optional)
• 2 tbsp (20g) powered sugar
• ¼ tsp almond extract
• 2 – 2 ½ tsp nonfat milk

Directions: 

1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Cut in the butter with a pastry cutter (highly recommended!) or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Add in the Greek yogurt, banana, maple syrup, buttermilk, and vanilla. Stir until just incorporated.
3. Transfer the dough to the prepared baking sheet. Using a spatula, shape the dough into a ¾” tall circle, and brush with the nonfat milk. Slice the dough into 8 triangular segments with a sharp knife. (No need to separate them!) Bake at 425°F for 19-22 minutes, or until the tops and sides are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.

*Recipe from Amy’s Healthy Baking blog