Eating Suburbia's Banana Oatmeal Scones

Transport your taste buds to cozy mornings with Eating Suburbia’s Banana Oatmeal Scones, a delightfully wholesome treat that’s perfect for breakfast or an afternoon snack. These tender, golden-brown scones combine the natural sweetness of ripe bananas with the hearty texture of old-fashioned rolled oats, enhanced by warm undertones of cinnamon and a hint of vanilla. Made with simple, pantry-friendly ingredients, this quick and easy recipe takes just 15 minutes of prep time. The scones are brushed with an egg wash for a glossy finish and can be elevated with a sprinkle of turbinado sugar for an irresistible crunch. Whether paired with butter, fruity jam, or a drizzle of honey, these banana oatmeal scones are a comforting way to start your day or satisfy your midday cravings. Perfectly soft on the inside with a slight crisp on the outside, they’re as nutritious as they are delicious!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 1 cup Old-fashioned rolled oats
• 0.25 cup Brown sugar
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter (cold and cubed)
• 2 medium Ripe bananas (mashed)
• 0.5 cup Plain yogurt
• 1 teaspoon Vanilla extract
• 1 large Egg (beaten, for brushing)
• 2 tablespoons Turbinado sugar (optional, for sprinkling)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon, and salt.

Step 3

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the mixture until it resembles coarse crumbs.

Step 4

In a separate bowl, mash the ripe bananas and mix them with yogurt and vanilla extract until smooth and well combined.

Step 5

Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon or spatula until just combined. Be careful not to overmix – the dough should be slightly sticky but hold together.

Step 6

Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick and 8 inches in diameter.

Step 7

Using a sharp knife or bench scraper, cut the circle into 8 equal wedges (like slicing a pizza). Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.

Step 8

Brush the tops of the scones with the beaten egg and, if desired, sprinkle them with turbinado sugar for a crunchy topping.

Step 9

Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Step 10

Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Serve warm or at room temperature. These scones pair wonderfully with butter, jam, or a drizzle of honey.

Nutrition Facts

Serving size	(925.8g)

Amount per serving	% Daily Value*
Calories	2640.3

Total Fat 111.7g	0%
Saturated Fat 65.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 451.7mg	0%
Sodium 2083.0mg	0%
Total Carbohydrate 366.8g	0%
Dietary Fiber 22.1g	0%
Total Sugars 101.2g
Protein 51.2g	0%

Vitamin D 99.8IU	0%
Calcium 418.6mg	0%
Iron 16.3mg	0%
Potassium 1850.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.5%

Protein: 7.6%

Carbs: 54.8%