Whole Wheat Banana Carrot Scones | Healthy & Delicious!

These Whole Wheat Banana Carrot Scones with Pecans are the perfect breakfast or afternoon treat! They're packed with flavour from the sweet bananas and carrots, and the whole wheat flour adds a delightful nutty taste and keeps you feeling full. Crunchy pecans add a satisfying texture, making these scones irresistible. They're easy to make and perfect for using up ripe bananas. Come join me in the kitchen as I show you how to whip up a batch of these delicious and healthy scones!
Ingredients make 20
3⅓ cups wholemeal flour (whole wheat)(400g)
3⅓ cups plain flour (400g)
3 tbsp baking powder (40g)
1 tbsp mixed spice (5g)
½ cup brown sugar (110g)
½ cup butter (115g)
1⅓ cup milk (330ml)
1 cup shredded carrot (100g)
1 cup banana puree (200g)
⅓ cup chopped pecan (50g)
Method
Preparing the dry ingredients:
Preheat the oven: Get things started by preheating your oven to 200°C (400°F) for a fan-forced bake. If your oven doesn't have a fan, use 220°C (425°F) for a normal bake. This ensures the scones bake properly and rise nicely.
Combine dry ingredients: In a large bowl, combine the flour, sugar, baking powder, and mixed spice. Use a whisk or spoon to mix them evenly.
Cut in the butter: Using a pastry cutter, your fingertips, or two knives, cut the cold butter into the dry ingredients. Work the butter into the flour mixture until it resembles coarse crumbs. This creates pockets of air in the dough, which leads to light and fluffy scones.
Adding the wet ingredients and shaping the scones:
Mix in the wet ingredients: Make a well in the centre of the dry ingredients. In a separate bowl, mash the banana. Add the mashed banana, milk, grated carrot, and chopped pecans to the well in the dry ingredients.
Form the dough: Use your hand to gently mix the wet and dry ingredients until just combined. Be careful not to overmix, as this can make the scones tough.
Prepare the workspace: Lightly dust your work surface with flour to prevent sticking.
Roll and cut the scones: Transfer the dough ball onto the floured surface and gently knead it a few times to form a smooth ball. Roll out the dough with a rolling pin to a thickness of about 2.5 cm (1 inch).
Cut out scones: Use a 50 cm (2-inch) round cookie cutter to cut out circles from the rolled-out dough. Re-roll any dough scraps and cut out additional scones until all the dough is used.
Baking and serving:
Arrange and bake: Place the cut-out scones close together on a baking tray. This allows them to rise and support each other during baking. Bake the scones in the preheated oven for 12 minutes, or until golden brown and cooked through.
Serve and enjoy: Let the scones cool slightly on the baking tray before transferring them to a wire rack to cool completely. Serve the warm scones with butter, jam, or cream cheese for a delicious treat!
Note: Use ripe bananas frozen and defrosted for the best flavour and sweetness. Toast the pecans for a deeper, richer flavour. You can also substitute chopped walnuts or another nut of your choice.
Make a simple glaze with powdered sugar and milk to drizzle over the cooled scones. You can also crumble them up and use them as a topping for yogurt.
The scones can be stored in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 3 months. Thaw overnight in the refrigerator before reheating.
Music: [ • Nu Disco ] by DJ Axel (used with permission) [ / @djaxelgroove ]