Banana Bran Scones Cooking Light
Elevate your breakfast or snack game with these wholesome Banana Bran Scones, a healthier twist on a classic treat! Perfectly moist and tender, these scones combine the nutty goodness of wheat bran with the natural sweetness of ripe mashed banana. A touch of cold unsalted butter ensures a flaky texture, while low-fat buttermilk and a hint of vanilla extract add tangy, fragrant depth. Topped with optional raw sugar for a golden, lightly sweet crust, these scones are not only nourishing but also irresistibly delicious. With just 15 minutes of prep time and a quick bake, they are a fantastic choice for a light and satisfying treat. Serve them warm or at room temperature for an anytime indulgence that marries comfort with nutrition. Perfect for those seeking a "light banana scones recipe" or "healthy breakfast scones" to brighten their day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.75 cup wheat bran
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons granulated sugar
- 3 tablespoons cold unsalted butter
- 1 medium ripe banana, mashed
- 0.5 cup low-fat buttermilk
- 1 teaspoon vanilla extract
- 1 large egg white
- 1 teaspoon optional: raw or turbinado sugar for topping
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, wheat bran, baking powder, salt, and granulated sugar.
Cut the cold unsalted butter into small pieces and work it into the dry ingredients using a pastry cutter, fork, or your fingers, until the mixture resembles coarse crumbs.
In a separate bowl, mash the ripe banana and mix it with the low-fat buttermilk and vanilla extract until well combined.
Pour the wet ingredients into the flour mixture and stir gently until just combined. Be careful not to overmix as this could result in tough scones.
Turn the dough out onto a lightly floured surface and pat it into a circle about 3/4 inch thick.
Cut the circle into 8 equal wedges using a sharp knife or bench scraper and transfer the wedges to the prepared baking sheet.
In a small bowl, lightly beat the egg white and brush it over the tops of the scones. If desired, sprinkle with raw or turbinado sugar for a lightly sweet crust.
Bake the scones in the preheated oven for 15-18 minutes, or until they are lightly golden brown and a toothpick inserted into the center comes out clean.
Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
1257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 2721 mg | 118% | |
| Total Carbohydrate | 213.4 g | 78% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 50.9 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 213 mg | 16% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1371 mg | 29% | |
*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.
