Cozy Banana Walnut Scones (with Sourdough Discard + Whole Wheat)
These scones are the perfect example of making something cozy and delicious with what you’ve got on hand. Bananas, walnuts, sourdough discard, and a little whole wheat flour come together for scones that smell like cinnamon and feel like a warm hug—no food processor, no fancy pans, just pantry staples and some good old-fashioned stirring.
Servings 12
Ingredients
- 1½ cups whole wheat flour
- ¼ cup brown sugar or coconut sugar
- 1 tbsp baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 6 tbsp cold butter cut into cubes
- 1 ripe banana mashed
- 2/3 cup plain yogurt I like Greek whole fat
- 2/3 cup sourdough discard about 240g
- 2 tbsp milk add as needed for texture
- ½ cup chopped walnuts
- ½ cup white chocolate chips cinnamon or caramel chips would also be yummy
Optional glaze
- 1/2 cup powdered sugar
- 1-2 tsp milk
- splash of vanilla or lemon juice
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix the dry stuff: In a large bowl, whisk together flour, baking powder, salt, cinnamon, and sugar.
- Cut in the butter: Use a pastry cutter, fork, or your fingers to cut the cold butter into the dry ingredients until you get pea-sized pieces. It should look crumbly.
- Add the wet stuff: Stir in the sourdough discard, mashed banana, and yogurt. Add a bit of milk as needed to bring the dough together—it should be moist but not sticky.
- Add-ins: Fold in the walnuts, and white chocolate chips.
- Shape: Turn the dough onto a floured surface and gently pat into a rectangle about 1” thick. Cut into 12 portions. Place on the baking sheet.
- Bake: Bake for 18–22 minutes, until golden and firm to the touch.
- Optional Glaze: ½ cup powdered sugar + 1–2 tsp milk + splash of vanilla or lemon juice
Notes
Yes, the glaze is “optional.” And so is joy. There’s only ¼ cup of sugar in the dough, so unless you want your scones tasting like mildly sweet biscuits (which, fine, go ahead), give them that little sugary halo. It’s the difference between “Hmm, nice” and “YUM, did you make more?”
Normally, I’d toss everything in the food processor and let it do the work. But I made these by hand in a borrowed kitchen with nothing but my fingers and a craving. Crumbling butter into flour like it’s 1950 apparently still works.
If by some miracle you have leftovers, toss them in the freezer. A 20-second zap in the microwave brings them back to life better than most morning people.
“You’re always alone in the kitchen...”
...so go ahead and lick the spoon, bend the rules, and turn mistakes into magic. I won’t tell if you don’t.