Toasted Coconut Blueberry Banana Bread Scones
These are a blend of fun fruit flavors with coconut, banana, and blueberries in each delicious loaded scone.
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Servings: 6 scones
Calories: 521kcal
Ingredients
- ½ cup unsweetened coconut flakes toasted
- ½ cup pecans toasted and chopped
- 3 1/2 cups cake flour
- ½ cup brown sugar
- 2 tbs baking powder
- 1 tsp baking soda
- 1 tsp salt
- 8 tbs cold butter cut into ¼ cubes
- 2 cups Muuna Blueberry Cottage Cheese 4 of the single serve cups
- 1 tsp vanilla
- 2 ripe bananas
- 1 egg
- 1 tbs heavy cream
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt. Work in the butter with your finger tips, breaking it down into smaller pea sized cubes.
- In another bowl, combine the Muuna Blueberry Cottage Cheese, vanilla, and bananas. Mix in the egg to combine. Add the toasted coconut and pecans and just combine.
- Working in batches, fold the cottage cheese mixture into the flour.
- Lightly flour the parchment paper and turn the batter out. Knead a few times before forming into a large disk, about 2” thick. Press slight markings for the cut lines with a knife or dough cutter.
- Place into the preheated oven, reduce heat to 375 and bake for 20 to 25 minutes, until crust if firm and inside is set.
- Remove from the oven, cover with a clean town and allow the scones to rest a few minutes before slicing and serving.
- Serve warm with fresh whipped cream, blueberry jam, and blueberries.
Nutrition
Serving: 1g | Calories: 521kcal | Carbohydrates: 74g | Protein: 9g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Cholesterol: 58mg | Sodium: 971mg | Fiber: 4g | Sugar: 20g