Fresh Banana, Blueberry Oat & Flax Scones

I absolutely loves scones and there is one restaurant in the city that was my go-to spot for scones until I started baking my own healthier version!  I played around with the ingredients in this recipe for a while until finally achieving this fantastic consistency and flavor minus a bunch of added sugar and glazes.  I was also excited to find that these scones were just as perfect using gluten-free all purpose flour, making totally gluten free!

My baked scones are perfect for breakfast including heart healthy flax and oats, potassium rich bananas and antioxidant loaded blueberries! Not only are these scones low sugar but they get a protein boost with the addition of greek yogurt. Does it get any better? Give this recipe a try and your taste buds will not be disappointed.

Ingredients

1 cup old fashioned rolled oats

1 cup gluten-free all purpose flour

1/4 cup finely ground flaxseed

2 teaspoons baking powder

1/4 teaspoon salt

3 tablespoons of brown sugar

6 ½ tablespoons of cold butter

¾ cup 2% Greek yogurt

1 teaspoon vanilla extract

1 medium banana, sliced

1/3 cup frozen or fresh blueberries

Directions

  1. Preheat oven to 400 degrees
  2. In a mixing bowl, combine oats, all purpose flour, finely ground flaxseed, 2 teaspoons baking powder, salt and brown sugar
  3. Mix well and add in cold butter in pieces
  4. Using a pastry blender, or your hands, cut in the butter until flour resembles course crumbs
  5. In a separate bowl, combine Greek yogurt and vanilla extract
  6. Add liquid to the dry ingredients and blend until combined but do not overmix. Fold in the blueberries and bananas
  7. Turn onto a floured work surface and knead about five times. Pat into a 7-inch circle about ½-3/4 inch thick
  8. Cut into 8 triangles and place dough on a parchment lined baking sheet
  9. Bake for 18-22 minutes or until golden brown
  10. These freeze very well and tastes just as fresh once thawed

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