Did you know July is national blueberry month? It is. And well, you know what that means…
Blueberry picking (!)… An abundance of blueberries (!!)… Lots of blueberry recipes. (!!!)
I’m just apologizing in advance for what is sure to be an onslaught of blueberry recipes in the coming weeks. Starting with these blueberry banana scones. One of these and a mug of coffee on a lazy summer morning — I’m not sure it gets a whole lot better than that.
These scones are very similar to the strawberry banana scones I made awhile back, but with a few differences.
I used banana lowfat Chobani greek yogurt in the recipe, which gave the scones even more banana flavor while also upping the moisture factor and keeping the nutrition situation in check. I should warn you that by using greek yogurt in the recipe, and therefore less butter than a typical scone recipe, these scones are a bit softer than you might buy at a bakery. But I assure you that isn’t a bad thing in the slightest. 🙂
Also, using part oats in the recipe gives the scones a bit more texture and chewiness than you might get in a typical scone. I love adding oats into recipes here and there for their wholesomeness, extra fiber, etc., but if you don’t care for that, you could simply replace the oats with extra flour.
If you don’t have fresh blueberries on hand,
go pick some you can easily substitute frozen berries in this recipe. Just make sure you don’t thaw the frozen blueberries before adding them into the batter, or else you’ll end up with very blue scones. 🙂
See you later this week for another blueberry recipe — I think it’s even better than these scones!
[print_this]Blueberry Banana Scones
Scones baked with banana and greek yogurt for extra soft, fluffy texture. Blueberries add fresh, sweet flavor to the scones; feel free to substitute your favorite berry for the blueberries.
Makes 12 scones
Prep time: 20 minutes
Cook time: 30 minutes
- 2 large overripe bananas, mashed (about 1 cup)
- 2 tablespoons milk (any kind; I used unsweetened vanilla almondmilk)
- 1 (6-ounce) container Chobani low fat banana greek yogurt
- 1 1/2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (or white whole wheat flour)
- 1/2 cup quick cooking oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter (cold), cut into small pieces
- 1 cup fresh blueberries
- Coarse sugar, for topping
In a small mixing bowl, stir the mashed banana, milk, yogurt, honey, and vanilla until mixed well.
In a large mixing bowl, stir the flour, oats, baking powder, and salt. Cut in the butter with a fork, until the mixture is crumbly. Stir in the wet ingredients, mixing until just blended (do not overmix!). Gently fold in the blueberries.
Turn the dough onto a surface lined with parchment paper. Form into 2 disks, each about 1 inch thick. Cover with an additional sheet of parchment paper; place the disks on a cookie sheet. Chill in the freezer 10 to 20 minutes.
Heat the oven to 400 degrees F. Remove the dough from the freezer, removing the top sheet of parchment paper. Slice each disk into 6 equal slices; use a spatula to pull the scones apart (I recommend placing them at least 1 inch apart). Sprinkle the top of scones with coarse sugar, if desired. Bake 20 minutes, or until the edges are golden brown. Allow the scones to cool slightly before serving.[/print_this]