It seems like every time I travel to Montelucia I come home inspired to cook something new. This trip was no exception!

I came over on Sunday morning Demand coffee to grab some breakfast before training. Although I had originally planned on having a bagel, the lady at the counter told me about the new Banana Nutella Scones they had and I knew I had to try them.

To say this was the best scone I’ve ever tasted would be an understatement. It was full of banana chunks and lacked the crumbly texture that most scones have. Instead, it was cookie-like and moist. So incredible and the perfect fuel for my training!

I’ve been wanting to try making these ever since I got home…and I got the recipe PRACTICALLY on Saturday morning!

Although my version is much smaller than the original inspiration, the taste was just perfect, as was the juicy texture. To me, they taste almost more like a Banana Nutella cookie than a scone… but in the most delicious way!

Banana Nutella Scones

Inspired by Montelucia

For 4 people

INGREDIENTS

1/2 cup low-fat Bisquick

2 TBSP. skimmed milk

1/2 banana, ripe

2 TBSP. Nutella (or 2 mini cups)

4 tbsp. Flour

2 TEA SPOONS. Turbinado sugar

Cooking spray

INSTRUCTIONS

1. Preheat your oven to 350 degrees.

2. Mix Bisquick mixture and milk.

3. Add Nutella and banana and mix together.

4. Add flour to thicken the dough. Note: My dough was too sticky so I added flour until the right consistency was reached.

5. Add some flour and knead the dough lightly 5-8 times.

6. Divide the dough into 4 pieces and roll each piece in the turbinado sugar. Place each scone on a baking sheet that has been sprayed with cooking spray.

7. Bake in the oven for 11-13 minutes.

8. Let cool for a few minutes but serve warm. YUMMY!

Per 1 scone serving:

CAL 141; CARBS 26g; FAT 4g; PROT 3g; FIB 1g; WW points plus: 4