This homemade recipe for low-fat banana scones made with yogurt is a delicious alternative to traditional scones which typically contain a lot of fat such as butter, oil, or shortening, they’re perfect for breakfast or as a snack.
To make these low-fat banana scones you’ll need ingredients such as all-purpose flour, mashed bananas, brown sugar, baking powder, salt, and yogurt. This recipe is straightforward and easy resulting in the perfect scones every time.
These soft and moist low-fat banana scones are made without butter, oil, or shortening, and are sweetened with a little bit of brown sugar, the main sweetness comes from the ripped mashed bananas. The fat-free plain yogurt adds flavor and moisture to these homemade low-fat banana scones, while the combination of all-purpose flour, baking powder, salt, and cinnamon creates a light and fluffy texture that is irresistible.
Let’s make these delicious homemade low-fat banana scones recipe with yogurt!
About The Ingredients And Substitutions
- All-purpose flour: I used all-purpose flour for this low-fat scones recipe but you can use whole wheat flour, gluten-free flour, or even almond flour instead, you will need to increase the amount of milk by a quarter cup.
- Skim milk: If you don’t have skim milk you can substitute it with almond milk, soy milk, or any other non-dairy milk instead of skim milk.
- Fat-free plain yogurt: You can replace the fat-free plain yogurt with low-fat yogurt, Greek yogurt, or sour cream instead.
- Brown sugar: I love the flavor of brown sugar in scones, if you don’t have any you can use white granulated sugar, coconut sugar, or any granulated sweetener by replacing it one to one.
- Cinnamon: I used cinnamon as a spice for these scones but you can substitute it with any type of spice such as allspice, cardamon, anise, or nutmeg.
- Baking Powder: The baking powder helps these scones to rise quickly in the oven, it also has a direct influence on the scone’s texture making them softer. I don’t recommend substituting it but you can by replacing the skim with buttermilk and replacing the baking powder with one teaspoon of baking or vinegar. The result will be a denser scone but still tasty.
Tips And Tricks For Making The Best Low-Fat Banana Scones With Yogurt
- Use ripe bananas: the riper the bananas, the sweeter the scones will be. This will give the scones a natural sweetness without needing to add too much sugar.
- Don’t overmix the scone dough: Overmixing the scone dough will result in tough scones. Mix the dough just until it comes together and the dry ingredients are moistened.
- Use a light hand: be gentle while pressing and patting the scone dough, when shaping the dough into a round disc, press it together gently and handle it as little as possible, this will make the scones turn out light and fluffy.
- Cutting the scones into triangles: Use a bench scraper or sharp knife to cut the scones, this will give you a cleaner cut and also prevent the dough from sticking to the knife or scraper.
- Use the right baking pan: Bake the scones on nonperforated baking lined with parchment paper. This will help the scones to bake through evenly and will also make them easier to remove from the baking pan.
- Enjoy the scones fresh and warm: scones are best eaten fresh and warm, If you can’t eat them right away, store them in an airtight container and refresh them in the oven or microwave before serving.
Ingredients For Low-Fat Banana Scones With Yogurt
- 2 1/4 cups all-purpose flour
- 6-ounce fat-free plain yogurt
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 medium bananas, mashed
- 1/4 cup brown sugar, packed
- 3/4 cup skim milk
How To Make Low-Fat Banana Scones With Yogurt?
- Preheat oven to 375 degrees F and line a 13×9 inch baking pan with parchment paper.
- Combine the flour, baking powder, cinnamon, and salt dry in a medium bowl, whisk to combine, and set aside.
- In a separate bowl mash the bananas, then add the brown sugar and yogurt and mix together until well blended.
- Add banana mixture to the flour mixture and mix them together just until the scone dough comes together.
- Transfer the dough onto a lightly floured surface, then gently press the dough into a 9-inch circle by patting it down.
- Cut the scone dough into 8 triangles and place it on a cookie sheet separating them about 2 inches apart.
- Brush the top with some skim milk, then place into the oven and bake for 18-20 minutes or until lightly golden in color.
- Remove from the oven and allow to cool on a cooling rack.
- Serve warm and enjoy!
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can absolutely use frozen bananas for this low-fat banana scone recipe, just make sure to thaw the bananas first and then mash them before adding them to the dough.
What other ingredients can I add to this recipe?
This recipe is versatile, you can add ingredients such as chopped nuts, dried fruits, or spices to this recipe to give it a different flavor and make it your own.
How can I make these scones gluten-free?
You can make these scones gluten-free by simply using a gluten-free flour blend instead of all-purpose flour. Here is a recipe for a fantastic all-purpose gluten-free flour blend that you can make at home that uses a few ingredients.
How do I store low-fat banana scones?
You can store these scones in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. You can also freeze them for up to 3 months.
Here Are Some Other Great Recipes You Might Want To Give A Try
- Cinnamon Chip Scones
- Pumpkin Scones With Yogurt
- Gluten-Free Peanut Butter Banana Bread
- Gluten Free Chocolate Chip Scone
- Cornbread With Sourdough Starter
Low Fat Banana Scones Recipe
Ingredients
- 2 1/4 cups all-purpose flour
- 6- ounce fat-free plain yogurt
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 medium bananas mashed
- 1/4 cup brown sugar packed
- 3/4 cup skim milk
Instructions
- Preheat oven to 375 degrees F and line a 13×9 inch baking pan with parchment paper.
- Combine the flour, baking powder, cinnamon, and salt dry in a medium bowl, whisk to combine, and set aside.
- In a separate bowl mash the bananas, then add the brown sugar and yogurt and mix together until well blended.
- Add banana mixture to the flour mixture and mix them together just until the scone dough comes together.
- Transfer the dough onto a lightly floured surface, then gently press the dough into a 9-inch circle by patting it down.
- Cut the scone dough into 8 triangles and place it on a cookie sheet separating them about 2 inches apart.
- Brush the top with some skim milk, then place into the oven and bake for 18-20 minutes or until lightly golden in color.
- Remove from the oven and allow to cool on a cooling rack.
- Serve warm and enjoy!
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