Banana Yogurt Scones

  • Yield 12 servings
  • Prep 10 mins
  • Cook 15 mins

Perfect for snacking or with a cup of tea.

Karry Hosford


2 1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
6 tablespoons cold butter, cut into small pieces
1/2 cup plain low-fat yogurt
1/2 cup mashed ripe banana
1 teaspoon lemon juice
1 tablespoon turbinado sugar


  1. Preheat oven to 375F.
  2. Combine first 4 ingredients (flour through salt) in bowl of a food processor. Add butter and pulse until mixture resembles coarse meal.
  3. Combine yogurt, banana, lemon juice and egg; mix well. Add to dry ingredients and pulse until just combined.
  4. Turn dough out onto a floured surface and knead lightly (about 5 times). Place dough on a baking sheet and pat into a 9-inch circle. Score dough into 8 to 12 wedges, without cutting through dough. Sprinkle with turbinado sugar. Bake 15 minutes.

Recipe by Jill Melton, Editor.



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