Thursday, April 18, 2013

Whole Wheat Banana Chocolate Chip Scones

The original plan was to make vegetable lasagna for dinner tonight and then we got side tracked when we went to the store to get some vitamins. So when we got home, I was in a baking mood and wanted to use up the 3 extra ripe bananas we had and I was also in a bread type mood. So voila, we have scones, and boy are they yummy. They have just the right amount of sweetness to them, not too much, not too little. I really enjoy the taste of them, Ray hasnt tried them yet because he 'just brushed his teeth' go figure lol, but they shall make a nice breakfast for tomorrow :)

Whole Wheat Banana Chocolate Chip Scones

  • 1 1/2 cups whole wheat flour
  • 1 cup rolled oats, ground in food processor
  • 1/2 cup rolled oats
  • 1/2 cup golden milled flax
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter(1/2 stick), cold
  • 1/4 cup coconut oil
  • 1/4 cup dark chocolate chips
  • 1/4 cup carob nibs
  • 1/4 cup crushed walnuts
  • 3 medium ripe bananas, mashed (about 1 cup)
  • 1 egg
  • 1/2 cup plain greek yogurt
  • 1 teaspoon vanilla extract
  • Preheat oven to 375
  • Grease 2-8in cake pans and set aside
  • Combine all the dry ingredients in a medium/large bowl
  • Cut in the butter and coconut oil
  • Stir in the chocolate, carob and walnuts
  • In a small bowl, combine the bananas, egg, yogurt and vanilla 
  • Add the wet ingredients to the dry ingredients and mix until all is moistened 
  • Place half of the dough in each of the cake pans and spread out to make an even layer
  • Using a knife, cut into about 8 triangles
  • Bake for 25-30 minutes or until a toothpick comes out clean
  • Let the scones cool 10-15 minutes in the pan before removing. You will have to recut where you originally cut the scones.
  • Enjoy warm or room temp :)

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