Banana Yogurt Scones

Mother's Scones
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings
  • Prep: 10 mins
  • Cook: 15 mins


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

Nutritional Info *per serving

  • Glycemic Load 5
  • Calories 190
  • Fat 6g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 15mg
  • Sodium 140mg
  • Potassium 90mg
  • Carbohydrate 30g
  • Fiber 1g
  • Sugars 9g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 2%
  • Calcium 6%
  • Iron 8%