Banana Walnut Scones
These slightly sweet & nutty Banana Walnut Scones are a great, make-ahead option for breakfast.
I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.
Scones are one of my favorite pastry treats to enjoy, especially with a cup of hot tea. I like to imagine I’m in England while enjoying my tea and scones, naturally. My go-to breakfast for the past week was one of these Banana Walnut Scones paired with a boiled egg and hot tea. It was a satisfying breakfast that kept me full until lunch time. And now that they’ve all been eaten, it’s time to make another batch!
These Banana Walnuts Scones are slightly sweet and nutty and feature California walnuts in 3 ways: ground up finely and mixed in with the flour, chopped and mixed into the scone dough, and then sprinkled on top along with cinnamon and sugar. Personally, I think they’re best when toasted in the toaster oven or warmed in the microwave. The warming smell of cinnamon is everything once the scone has been toasted!
California Walnuts Nutrition
Walnuts are kept on hand year-round at my house because I use them to top oatmeal, yogurt and salads, as a mix-in for homemade trail mix, and mixed into baked goods. They’re also great on their own! A handful of California walnuts is a versatile snack and can satisfy any taste preference, from savory to sweet. Regardless of your flavor preference, walnuts are the only nut to provide an excellent source of the plant-based omega-3, ALA (2.5g/oz). You’ll also find 4 grams of protein and 2 grams of fiber in a 1-ounce portion of California walnuts.
Making Banana Walnut Scones
Made with a combination of whole wheat flour, all-purpose flour, and finely ground walnuts, these Banana Walnut Scones are heartier in texture than traditional scones.
There’s been a lot more baking going on at my house recently and making use of bananas that are past their prime. Making these scones was a good way to mix up the usual banana bread or banana muffin routine! The dry mixture of flour, ground walnuts, and cinnamon is combined with the wet mixture of mashed bananas, maple syrup and Greek yogurt, then more walnuts are added for some crunch.
Food Waste Tip: Soak banana peels in water for 2 days to create a natural plant fertilizer
Once the dough is formed, it’s placed on a lined baking sheet and formed into a 9-inch circle and sprinkled with a cinnamon-sugar blend, and more heart-healthy walnuts.
I found that it helps to put the dough into the freezer for about 20 minutes before cutting into triangles because the dough can be a bit sticky. Once the dough is cut, pop them into the oven for about 20 minutes to bake. The scones need to cool completely for best flavor and texture, and will keep for up to 4 days in an air-tight container.
Cooking Reminder: Remember to wash hands before starting food preparation
Ingredients
- 2 ripe medium-sized bananas
- 1/4 cup 100% maple syrup
- 1/4 cup plain 2% Greek yogurt
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup California walnuts whole
- 1/3 cup + 1 tablespoon granulated sugar divided
- 1 1/2 + 1/4 teaspoon ground cinnamon divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter cold and cut into pieces
- 1/2 cup California walnuts finely chopped
Instructions
- 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon baking mat and lightly dust with flour.
- 2. In a small bowl, mash bananas with a fork. Add maple syrup and Greek yogurt and mix well. Set aside.
- 3. In a food processor, pulse the 1 cup of California walnuts until finely ground. Pour processed walnuts into a large bowl and add all-purpose flour and whole wheat flour. Mix together and then add 1/3 cup sugar, 1 1/2 teaspoons cinnamon, baking powder, and salt. Mix well.
- 4. Add butter to flour mixture, then using a pastry cutter or your hands, cut in the butter until mixture starts to resemble coarse crumbs.
- 5. Add 3/4 of the finely chopped walnuts to the flour mixture and stir in liquid mixture until just combined, being careful not over mix the dough. Form dough into a 9-inch circle about 1-inch thick on the floured, lined baking sheet. Place baking sheet into the freezer for 20 minutes.
- 6. Remove baking sheet from freezer and cut dough into 8 equal triangle pieces. Top with remaining walnuts, and mixture of the remaining cinnamon and sugar. Separate the pieces from one another before baking in the oven for 20-22 minutes.
- 7. Allow scones to sit for 5 minutes on the baking sheet before placing on a cooling rack to cool completely.
Notes
Nutrition
Looking for more recipes using walnuts? Try one of these!
- Breakfast Quinoa Jars
- Tropical Chickpea Walnut Quinoa Bowl
- Banana Walnut Trail Mix (School Fuel Trail Mix)
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