Scones meet banana bread in these low sugar Banana Nut Scones. This easy scone recipe is perfect for breakfast when paired with a cup of coffee!
Ahhh…yes, we have come to that time of the year when we are looking for healthy recipes. The holidays and all of the treats were great fun but now everyone is trying to get back to eating better. One of my problems is that I always want dessert. So, I’m trying to find “healthier” dessert recipes. This first recipe I tried is these low sugar Banana Nut Scones. I love banana bread and I love scones so this recipe is perfect.
I call these scones healthier because they have bananas and walnuts in them. Plus, I used Truvia in place of the granulated sugar because Truvia has zero calories. I realize that the word “healthy” depends on the person and the type of diet they are following.
If you are on a low-fat diet, you may want to try using a butter alternative instead of butter. But if you are on a low sugar diet, these are a great choice. Without the frosting, these scones have 167 calories, 16 carbs, 11 grams of fat, 3 grams of protein, 1.2 grams of fiber and 2 grams of sugar.
To make the scones mix together flour, Truvia, baking powder and salt. Cut cold butter into slices and add to flour mixture. Cut butter into flour mixture with a pastry blender or two knives. Mix in mashed bananas, buttermilk, egg, vanilla and walnuts with a fork until mixture comes together.
Do not over mix or scones will be rock hard. The dough is very wet and sticky. Divide dough in half and gently form into two 8 inch circles on a greased cookie sheet. Cut into 8 wedges with a long, sharp, floured knife, but do not separate the wedges. Bake at 425°F for 14 to 16 minutes until golden brown.
The frosting on these Banana Nut Scones is a mixture of light cream cheese and light Cool Whip.
Love scones? Check out these recipes: