Tropical Banana Scones recipe

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Ingredients

¾ cup chopped banana
¼ cup pineapple juice
2 cups unbleached all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
⅜ cup turbinado sugar
¼ cup butter
¼ cup coconut oil
2 ounces Greek yogurt

Nutrition Info

290 calories
carbohydrate: 38.9 g
cholesterol: 16.8 mg
fat: 13.7 g
fiber: 1.4 g
protein: 4 g
saturatedFat: 10 g
servingSize: -
sodium: 271.2 mg
sugar: 12.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chopped banana into a small bowl, cover with pineapple juice, and let sit for 15 to 20 minutes.

  2. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone liner.

  3. Mix flour, baking soda, baking powder, and salt together in a small bowl.

  4. Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until smooth, stir in yogurt.

  5. Drain banana chunks and save juice for another use. Fold bananas into the yogurt mixture. Fold in the dry ingredients carefully until just mixed. Dump onto the prepared baking sheet and pat into a 9- to 10-inch circle. Cut the circle into 8 wedges using a dough scraper or large knife, but don't separate them.

  6. Bake in the preheated oven until browned and cooked through, about 15 minutes. Let cool for 5 to 10 minutes before serving.

Recipe Yield

8 scones

Recipe Note

This is a moist, light scone with fresh banana flavor! It's easy to make and versatile. My family loves these scones, especially for breakfast. This is the perfect way to use up those bananas from the garden!

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