Banana Nut and Sea Buckthorn Scones Recipe
These scones are light, buttery, and have a delightful balance of sweetness from the banana, crunch from the nuts, and a tangy pop of flavor from sea buckthorn berries. Perfect for breakfast or an afternoon snack.
Equipment
- 1 Large mixing bowl
- 1 Small Mixing Bowl
- 1 Whisk
- 1 Pastry Cutter
- 1 Baking Sheet
- 1 Parchment Paper or Baking Mat
- 1 Measuring cups and spoons
- 1 Knife or Bench Scraper
- 1 Pastry Brush
- 1 Cooling rack
Ingrédients
- 1 cup All-purpose flour
- 1 cup oat flour
- 2 tablespoons Sugar (plus extra for sprinkling on top)
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup ripe banana
- 1/2 cup cold unsalted butter cut into small cubes
- 1 large egg
- 1/3 cup Buttermilk or milk plus vinegar/lemon juice for a substitute
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/3 cup dried, sweetened sea buckthorn berries
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Cut in the Butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Prepare Wet Ingredients: In a separate small bowl, whisk together the mashed banana, buttermilk, egg, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until the dough begins to come together (it will be a bit sticky). Be careful not to overmix.
- Fold in Nuts and Sea Buckthorn Berries: Add the chopped nuts and sea buckthorn berries and fold them into the dough until evenly distributed.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a round disc about 1 inch thick. If the dough is too sticky, lightly flour your hands or the surface. Use a knife or bench scraper to cut the disc into 8 wedges.
- Prepare for Baking: Transfer the wedges to the prepared baking sheet, leaving some space between them. Brush the tops with buttermilk and sprinkle with a bit of sugar for extra crunch and sweetness.
- Bake: Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the scones cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Notes
Estimated Nutritional Information per Serving (1 scone):
- Calories: ~235 kcal
- Carbohydrates: 29 g
- Protein: 4 g
- Fat: 11 g
- Fiber: 3.5 g
- Sugar: 8 g
- Calcium: 75 mg
- Iron: 1.3 mg