Healthy Chocolate Chip Banana Bread Scones
Yields: 8 scones
 
These tender scones are great for weekend brunches or make-ahead morning snacks. Leftovers will stay fresh for at least 3 days if stored in an airtight container on the counter or at least 6 days if stored in an airtight container in the refrigerator.
  • 1 ½ cups (180g) whole wheat or gluten-free* flour (measured correctly)
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 2 tbsp (28g) unsalted butter, cold and cubed
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ¼ cup (65g) mashed banana (about 1 small)
  • 3 tbsp (45mL) pure maple syrup
  • 3 tbsp + 2 tsp (55mL) nonfat milk, divided
  • 1 tsp vanilla extract
  • 2 tbsp (28g) miniature chocolate chips, divided
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. Cut in the butter using a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Add the Greek yogurt, mashed banana, maple syrup, 3 tablespoons of milk, and vanilla extract. Stir until all of the flour is just incorporated. Fold in 1 ½ tablespoons of chocolate chips.
  3. Transfer the dough to the prepared baking sheet, and shape into a ¾”-tall circle using a spatula. Using a sharp knife, slice the dough circle into 8 wedges. Press the remaining chocolate chips into the tops, and brush the tops and sides with the remaining milk. Bake at 425°F for 17-20 minutes or until light golden around the edges and the center feels firm. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes: For a gluten-free version, use the following gluten-free flour blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will also work, if measured like this.

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.

Honey or agave may be substituted for the maple syrup.

Any milk may be substituted for the nonfat milk.

For a vegan version, substitute Earth Balance buttery sticks for the butter and additional mashed banana for the Greek yogurt.

{gluten-free, clean eating, vegan option, low fat}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/09/27/clean-chocolate-chip-banana-bread-scones/