Banana Honey Pecan Scones

My baking binge continues on with these Banana Honey Pecan Scones. A while back, during the holiday season, I had a banana scone that I just could not get out of my sense memory. It was just heavenly with a cup of coffee- not overly sweet, and not at all mushy in the way that banana baked goods sometimes are. Last night, I decided to exploit my burst of baking energy, and make a version of those unforgettable scones. I was quite pleased with the result. These scones are lightly sweetened with honey, making them more of a breakfast bread than a dessert. They are best served warm, with a scraping of butter- or if you want to be extravagant; with peanut butter and nutella.

Banana Honey Pecan Scones

Preheat oven 400F. In a large bowl mix 1 1/2 c. wholewheat flour, 1 1/2 c. all purpose flour, 1 tsp. baking powder, 1/4 tsp. baking soda. Cut 3 tbsp. chilled butter into flour mixture until it resembles coarse meal. In seperate bowl combine 1/2 c. plain yogurt, 1/2 c. honey, 2 eggs, 1 tbsp. vanilla, 1 c. mashed ripe bananas (about 3). Mix until well-blended. Add to flour mixture, stirring until just moist (do not over-mix). With floured hands turn dough (which will be sticky) onto lightly floured surface, knead and shape into a large disc shape. Place on lightly greased baking tray, sprinkle with chopped pecans, and 1 tbsp. brown sugar mixed with 1/4 tsp. cinnamon. Press pecans gently into dough. Score scones into wedges. Bake for 20 mins. until golden brown.