Banana "Nut" Scones

• “This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Post Pebbles, but all my opinions are my own. #pmedia #PostWalgreens http://my-disclosur.es/OBsstV.”

Did you know that February is American Heart Month?  Yes, I realize that many of us spent the weekend munching on Valentine's candy but let's move past that right now.  To help us eat heart healthy, the folks at Post cereals contacted me to let me know that they've partnered with Walgreens to offer some of their healthy cereals.  You'll be able to pick up a box of Post Honey Bunches of Oats, Fruity Pebbles, Great Grains or Grape Nuts so, that's just what I did.

So, now you're thinking dry cereal, huh?  Yawn.  You'd rather have a warm scone, fresh from the oven, wouldn't you?  Coming right up!  Scones are great.  They're quick and easy to make, low in sugar and can be sweetened up with fruit and interesting toppings.  And I decided to make them even greater by adding banana for moistness and Grape Nuts cereal for crunch and extra protein.

There was a wonderful aroma while they were baking and I was definitely ready for my treat.  Maybe danish and doughnuts aren't the best heart healthy choice for breakfast but you can still have your morning pastry with these scones.  Lots of healthy protein and fiber and less than 250 calories each sounds like a healthy breakfast I can look forward to.  Enjoy!











Ingredients
1 3/4 Cups all purpose flour
3 Tablespoons sugar
2 Teaspoons baking powder
1/2 Teaspoon salt
1/4 Teaspoon baking soda
6 Tablespoons unsalted butter, chilled and cut into 1" pieces
1 Egg
1/2 Cup low fat buttermilk
1 Teaspoon vanilla
1 Banana, preferably over-ripe, and mashed
1/2 cup Post Grape Nuts cereal
1 Tablespoon buttermilk for topping
1 Tablespoon sugar for topping
1 Tablespoon cereal for topping

Add the flour, sugar, baking powder, salt, baking soda and butter to a large bowl.  Using a pastry cutter or fork, work the butter into the flour mixture until it resembles course crumbs.

In a separate bowl, mix together the egg, buttermilk, vanilla and mashed banana.  Add the wet ingredients into the dry and mix.  Fold in the cereal and turn the dough out on a floured board.  You can either shape it into a disk (about 9") or place it into a shallow pie dish.  Brush the top with the tablespoon of buttermilk and sprinkle on the sugar and cereal. 

Bake in a pre-heated 400 degree oven for 20 - 25 minutes or until the scones are a light golden brown.  Slice and serve warm.  Makes 8 scones.