These delicious scones are naturally sweetened with bananas and maple syrup. The fresh cranberries gives a tartness with each bite to compliment these buttery scones. A definite winner for Christmas brunch or with an afternoon tea.
These are an ideal morning or afternoon treat with a cup of coffee or a herbal tea. Whenever I can, I like to use a natural sweetener and in this case, maple syrup and bananas. I like to make scones as a snack rather then a muffin.
Baking these Scones:
I made these scones with light spelt flour rather then all-purpose flour. I like to use spelt flour whenever I can, as it is a healthy ancient grain. Some of the benefits are: it helps to reduce inflammation and easier to digest, lowers blood sugar levels, decreases cholesterol, and helps to boost immune system. Something that we really need now to include foods that help us fight off any viruses or even the common cold during these cold winter months.
Bananas are abundant throughout the year, but living in Canada, it’s a fruit we tend to eat often during the winter months since most if not all fruit are imported, although, we can purchase Canadian apples until February since they are stored in coolers and put to sleep to stay crispy. Yes, you read correctly, the oxygen levels are reduced to slow the ripening process. Bananas are a natural sweetener, gives flavour and a good substitute for eggs in recipes, not to mention the health benefits!
Cranberry: love cranberries and I love them more when I use them in baking. They are tart that compliments sweet desserts. They are another healthy ingredient to add to your baking. They decrease blood pressure, high in antioxidants, fights cancer and improves immune function. So many reasons to include cranberries to your baking!
Recipe Ingredients:
Spelt flour: I like to use spelt flour whenever I can, and if you did to use it as well, I suggest to use the light spelt flour, it’s not as heavy, and helps the scones to rise; you can easily substitute equal amounts of all purpose flour
Oats: I tend to use quick, although rolled oats work too
Rising agents: baking powder and baking soda
Spice: cinnamon adds a lovely flavour, besides it reminds me of Christmas
Salt: always important to enhance the flavours
Unsalted butter: is my go to butter, to control the amount of salt in recipes; it is important to use very cold butter, and if the butter softens while working with it, place it in the freezer for about 10 minutes
Bananas: the riper the better, for flavour and sweetness
Milk: I tend to use almond, oat or coconut, and regular milk can be easily substituted
Maple syrup: for sweetness and flavour
Vanilla: is such a lovely flavour
Cranberries: fresh or frozen will work for this recipe
Banana Oat Cranberry Scones
Equipment
- mixing bowls
- Baking sheet
Ingredients
- 2 cups light spelt flour (all-purpose flour is optional)
- 2/3 cup rolled/quick oats
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup cold unsalted butter
- 3/4 cup ripe bananas, mashed (about 3 bananas)
- 1/4 cup milk/almond milk
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 2/3 cup cranberries, fresh or frozen
Maple Glaze: (optional)
- 3/4 cup powdered sugar
- 1 tbsp milk/almond milk
- 2 tbsp maple syrup
Instructions
- Preheat oven to 425°F.
- In a large bowl, combine flour, oats, baking powder, cinnamon and salt with a whisk. Cut the butter into the dry ingredients with a fork, pastry blender or grater until it becomes crumbly. Make sure the butter is very cold, if it starts to soften, place in the freezer for about 10 minutes.
- In a liquid measuring cup, measure ¾ cup of the bananas, then add milk until it reaches 1 cup, then add maple syrup and vanilla extract and mix until well combined. Or measure the liquid ingredients in a medium bowl. Pour the banana mixture into the flour mixture and mix together with a wooden spoon until all of the ingredients are well combined.
- Take the dough, and place it on a flat surface dusted with flour. Shape it into a circle to about one inch thickness. If dough is too sticky, add some more flour. Using a chef’s knife, cut the circle in half, then in quarters to get 8 equal slices.
- Carefully separate slices, and place on a baking sheet covered with parchment paper. Bake for 15-18 minutes, or until golden in colour. Remove from pan and allow to cool on cooling rack.
- Maple Glaze: Prepare maple glaze by adding the ingredients into a medium bowl, mix well with a whisk until all of the lumps are gone. Drizzle the glaze over the scones.
Notes
Nutrition
Making this recipe:
Mix together ingredients: Combine the liquid ingredients into the dry ingredients and add the cranberries to mix together just until well blended. Place dough on to a flour surface, begin working the dough with your floured hands to shape dough into a circle and about 1 inch thickness.
Cut the scones: I apologize for the photo, it’s not the best. Cut the dough into 8 equal pieces, first cut into half then, into quarters. Place each piece on a baking sheet lined parchment paper.
These scones are buttery, with soft interior, and the flavour of bananas, and the tartness of cranberries are a perfect balance of deliciousness. It is completely optional to add the maple glaze. In my opinion, they don’t really need that additional sweetness. However, it is personal preference, and what you prefer.
I had to add significantly more flour and the consistency was still not right.
Hi Ann Marie,
I am so sorry to hear your batter was overly moist. Since bananas are replacing the sugar in this recipe, it will be very moist and sticky. When working with batter always add flour to the flat surface your working on and on your hands. I made these scones recently and yes the batter was sticky but I was able to work with it and they were delicious.
Rose