Banana Cinnamon Scones

Banana Cinnamon Scones

Blood Sugar: 17Servings: 12Preparation Time: 15minMeal Category: Snack
Micronutrients:MagnesiumVitamin AFolate

Macronutrients per 100g

Energy
276kcal
Sugar
8g
Fat
14g
Fiber
5g
Sat fat
5g
Protein
7g
Carbs
35g
Sodium
405mg

Ingredients

2 ripe Bananas, 50ml / 1.69fl oz Oat drink, 100g / 3.53oz Spelt flour (Type 630), 100g / 3.53oz Whole-grain spelt flour, 60g / 2.12oz Ground walnuts, 2 tsp Cream of tartar baking powder, 1 tsp Ceylon cinnamon powder, 50g / 1.76oz Cold butter

Preparation

1. Peel and mash 2 ripe Bananas in a bowl. Add 50ml / 1.69fl oz Oat drink and mix well. 2. In a large bowl, mix 100g / 3.53oz Spelt flour (Type 630), 100g / 3.53oz Whole-grain spelt flour, 60g / 2.12oz Ground walnuts, 2 tsp Cream of tartar baking powder, and 1 tsp Ceylon cinnamon powder. 3. Cut 50g / 1.76oz Cold butter into 1 cm cubes and add to the flour mixture along with the banana mixture. Mix until smooth. 4. Preheat oven to 180°C (356°F). Transfer the dough to a baking sheet lined with parchment paper. Shape into a round and cut into 12 pieces. 5. Bake for 25 minutes. Let cool on a wire rack before cutting through the lines to separate the scones.

Micronutrients % of RDI

Iron
2% of RDI
Magnesium
71% of RDI
Vitamin C
4% of RDI
Omega 3
7% of RDI
Vitamin A
63% of RDI
Calcium
27% of RDI
Folate
33% of RDI

Good to know

The scones taste best when fresh but can be stored in an airtight container for up to 3 days. Substitute ground almonds for walnuts if preferred. For sugar-free fruit puree, blend 200g fresh berries with 1/2 tsp cinnamon powder and 2 tbsp chia seeds, and refrigerate for 4 hours.

How to Prepare

1. Peel and mash 2 ripe Bananas in a bowl. Add 50ml / 1.69fl oz Oat drink and mix well. 2. In a large bowl, mix 100g / 3.53oz Spelt flour (Type 630), 100g / 3.53oz Whole-grain spelt flour, 60g / 2.12oz Ground walnuts, 2 tsp Cream of tartar baking powder, and 1 tsp Ceylon cinnamon powder. 3. Cut 50g / 1.76oz Cold butter into 1 cm cubes and add to the flour mixture along with the banana mixture. Mix until smooth. 4. Preheat oven to 180°C (356°F). Transfer the dough to a baking sheet lined with parchment paper. Shape into a round and cut into 12 pieces. 5. Bake for 25 minutes. Let cool on a wire rack before cutting through the lines to separate the scones.

Good to Know

The scones taste best when fresh but can be stored in an airtight container for up to 3 days. Substitute ground almonds for walnuts if preferred. For sugar-free fruit puree, blend 200g fresh berries with 1/2 tsp cinnamon powder and 2 tbsp chia seeds, and refrigerate for 4 hours.

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