Delicious scones that are warm!
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup whole wheat flour
- ¼ cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup chilled unsalted butter, cut into cubes
- ½ cup blueberries, cut in half if large
- ¼ cup chopped walnuts
- 1 (6 ounce) container blueberry-flavored yogurt
- 1 large banana, mashed
- 1 tablespoon brown sugar
- ¼ cup confectioners’ sugar
- 1 ½ teaspoons water
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Whisk both flours, white sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Stir in blueberries and walnuts. Beat yogurt and banana in a small bowl until smooth; add to flour mixture and stir gently just until dough holds together.
- Turn dough out onto prepared baking sheet and pat into an 8-inch circle. Score the dough into 8 wedge-shaped pieces using a butter knife. Sprinkle brown sugar evenly over dough.
- Bake in the preheated oven until lightly browned, 18 to 20 minutes.
- While scones are baking, whisk confectioner’s sugar and water together in a small liquid measuring cup. Drizzle over warm scones before serving.
- You may need to mix the dough with your hands after adding the wet ingredients.
Nutrition Facts
| Calories | 249 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 227 mg |
| Sugars | 17 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I thought these tasted great, but were not very scone-like at all. More like a moist banana bread. The dough was very sticky and wet to work with—more like a batter than a dough. I think these would make better muffins than scones. I skipped glazing them, as I found them sweet enough as-is. I would also add more blueberries as per my own personal tastes. Thanks for the recipe!