Spiced Banana Scones

Hey y'all!  I have another recipe for you!  I can't take all the credit for this one though.  I was originally inspired by this recipe, but I decided to lighten it up a bit!  I also left off the glaze, but I might use some of my leftover cream cheese filling from the Pumpkin Spice Bead on it.  Yum!  

In the end, my scones have about 200 calories each.  Not necessarily the lightest breakfast, but definitely a nice treat!  Here we go!

Spiced Banana Scones

yield: 8 scones

Ingredients

2 very ripe bananas

½ cup plain yogurt

3 tbsp honey

1 cup ap flour

1 cup ww flour

½ cup oats

2 tsp baking powder

½ tsp salt

1 tsp cinnamon

1 tsp nutmeg

½ tsp ground cloves

3 tbsp applesauce

3 tbsp pumpkin puree (not entirely necessary, just add more applesauce if you aren’t using it)

¼ cup crasins (optional)

1 tbsp slivered almonds (optional)

Instructions

Peel the bananas and mash them up.  This should give you about a cup.  Stir in the yogurt and honey then set aside.

In a medium bowl (or stand mixer), measure the flours, oats, baking powder, salt, cinnamon, nutmeg, and cloves.  Add your applesauce and pumpkin puree to the dry ingredients and work it in using a fork (or your fingers).

Add the banana-yogurt-honey mixture to the flour mixture.  Mix it just enough to absorb all of the flour. The dough should be fairly wet.  Mix in your crasins and almonds if you’re using them.

Line a dinner plate with a piece of wax paper and plop your dough on it.  Spread it out until it is about an inch thick and cover with a piece of parchment paper.  Freeze the dough for 30 minutes.

Preheat your oven to 375 degrees.

Take your dough out of the freezer and flip it onto a baking sheet.  Peel off the wax paper that is now on top.  Cut it into 8 wedges.  Bake it for 25 minutes.  Take it out and really separate your wedges.  Bake for an additional 10 minutes. 

Happy baking!