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.
Banana Nut Scones Recipe
Ingredients
Scones:
- 2 ¼ cups all-purpose flour
- ⅓ cup Truvia or use granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup butter
- ¾ cup mashed bananas
- 1 large egg
- ½ cup buttermilk I made mine using 1/2 cup skim milk and 1/2 tablespoon vinegar
- 1 ½ teaspoons vanilla
- 1 cup chopped walnuts
Frosting:
- 2 ounces cream cheese
- 1 cup Cool Whip
Instructions
Scones:
- Preheat the oven to 425˚F. 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. 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.
Frosting:
- Soften cream cheese in the microwave.
- Whip with a fork until smooth.
- Stir in Cool Whip until smooth and creamy.
Nutrition
Love scones? Check out these recipes:
Sugar-Free Chocolate Chip Scones
Kimberle says
Just made these for my kiddos and they LOVED them! Always trying to find good breakfast ideas for them. Will freeze the rest of these for quick and yummy breakfasts to come! Thanks for the recipe!
Glynis Pownall says
Hi Tonia ,love your breakfast scones recipe,but I haven’t heard of cool whip .can you enlighten me please .?
Tonia says
Hi Glynis,
Cool Whip is a store bought, ready made whipped cream substitute referred to as whipped topping. You can use regular whipped cream instead. Happy Baking!
~Tonia
Kristen Duke says
Yum these sound good! I love scones and banana nut bread so I’m sure these are the perfect combo!
kristi@ishouldbemoppingthefloor says
Cream cheese frosting and scones? You’re singing my song, sister!! 🙂
munchy says
these scones look beautiful i would just use stevia or honey to make it healthy because they’re natural but not truvia, maybe you havent come across the info on the harmful effects on truvia but its definitely something to check
Tonia says
That is the wonderful thing about baking. Each person gets to make things how they want with the products they choose! Happy baking! ~Tonia
Kate says
Your scones look so good!! I’ve never tried baking with Truvia, but I’ve wondered how well it works as a sugar substitute. I’ll have to get some, and try your recipe! =)
Lisa @ Wine & Glue says
These look amazing Tonia! I feel like your photos just get better and better and more amazing! Pinning! And thanks for the shout out and link love!
Liz Fourez says
Tonia, I’m dying over these! Love banana nut bread! Can’t wait to try them! And thank you for linking to to my recipe too! 🙂
Bliss says
Two of my favorite baked goods are scones and biscotti. Pinning.
Tonia says
Thanks Bliss! How are things on the ranch with that awful, cold weather we just had? Hope you are all staying warm!
Anna Bennett says
Tonia,
They look so awesome. I can’t wait to try them.
Dorothy @ Crazy for Crust says
LOVE these! Walnuts are totally heart healthy, and I love that these are low-sugar!
Tonia says
And my daughter Vanessa was like, did you make any without nuts? Ha! More for me! Thanks Dorothy!
Layla @ Brunch Time Baker says
I love these banana nut scones. It sounds like a great breakfast. I can see how moist and delicious this looks!
Tonia says
Thanks Layla!
Nick Wilson says
Margarine??? Olive oil, even butter… but margarine???
Tonia says
Hi Nick,
LOL! Don’t have a heart attack, right here and now! What I meant to say is a butter alternative or a light soft spread. I’ll change the wording. While you may never use those products, there are those who do. I’ve never tried making scones with olive oil, since I cut the butter into the flour mixture. It sounds interesting though, do you have a good recipe I could try out?
~Tonia
Chung-Ah | Damn Delicious says
I could have this for breakfast every single morning!
Tonia says
Thanks Chung-Ah! That is what I’ve been doing! What kind should I make when these are gone? I would like to use another fruit. I’ve made pumpkin scones already, so maybe I need to try apple?