Strawberry Banana Scones

photo 1

Sometimes I like to be a nice person and bake something for my boyfriend for breakfast. And sometimes this happens on a week day. I know. I can’t believe it either. But sometimes cereal or yogurt or pop tarts just won’t suffice. So I make him eat scones. I’m really a terrible person.

If you are like me you also struggle with making scones. Or maybe you are a scone prodigy and we need to become best friends immediately so I can create these in my sleep. Or maybe we can just be friends and eat whatever comes out of the oven. That’s also a good option.

I usually rely on the geniuses at Alice’s Tea Cup in perfecting my scones. But this time I relied on my friend, Joy the Baker. Well, we are friends in my world of baking heaven. Seriously, this woman is my kitchen kindred spirit. Her pies are amazing. And she is definitely the most cool blogging baker ever. My brother’s girlfriend gifted me her cookbook, which I am absolutely loving. I knew she was a scone master so I turned to her for this spontaneous kitchen adventure.


Between adding oats in place of some flour and using a box grater to slice butter (like I said — genius) this has just become my favorite scone base. And its super easy. My scones will no longer be droopy and dry. I’m making brunch scones over here. Mimosas are optional.

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Strawberry Banana Oat Scones

*adapted (lightly from Joy the Baker)


  • 1 egg
  • 3/4 cup cold buttermilk
  • 1 2/3 cups all-purpose flour
  • 1 1/3 cups old-fashioned oats
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1//4 teaspoon ginger
  • 10 tablespoons unsealed butter, cold
  • 1/2-1 cup strawberries, sliced
  • 1 banana, sliced


  • Place rack in the center of the oven and preheat oven to 400 degrees F.
  • Whisk together buttermilk and egg. Set aside.
  • In a large bowl, whisk together flour, oats, sugar, baking powder, baking soda, salt, and spices.
  • Using a box grater, quickly grace cold butter until all is shredded. Incorporate all butter with fingers until it is pebbly in texture.
  • Pour buttermilk mixture over flour mixture and stir with fork until dough comes together — it will be wet and sticky.
  • With a spatula, gently fold in berries and banana.
  • Turn dough onto a well floured surface and press dough together to form circle 1 1/2 inches thick.
  • Use biscuit cutter (I used 3″ round one) to cut out dough balls.
  • Place on baking sheet and bake for 20 minutes, or until tops are golden brown.
  • Cool for 10 minutes — if you could wait that long, I definitely couldn’t.

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