I have had to kick my caffeine addiction to coffee during our new diet and workout plan and it has been hard.  I never realized how much fat, calories, and sugar I was consuming each day just with my coffee.  Have you ever read the calories for Starbuck’s drinks?  They are off the charts, and that is not to mention if you get them made with cream or 2% milk.  Plus, who only drinks 1 coffee to wake up in the morning?  NOT THIS GIRL!!!!

So once I made the final decision to cut coffee out of my daily routine, I slowly weaned myself off.  It was actually much easier than I thought, every time I wanted coffee, I would drink water or decaffeinated tea instead.

However, there was one side of my coffee addiction that I didn’t even realize I had.  That was a second addiction to none other than……….SCONES!  Can you believe it, my scone addiction was harder to give up than my coffee addiction.  Why do coffee shops have to make that damn pastry shelf look so appetizing?  I was always ordering a heated scone with my coffee.  You may say, “scones aren’t that bad”.  This can be true, scones can be made much more figure friendly, but the ones at Starbucks and other coffee shops are loaded with sugar and bad carbs, and usually topped with fattening icing.

The way I look at it, I have done a superb job giving up my precious Venti triple shot breve (made with cream) 4 pump vanilla lattes.  So I deserve to at least keep my scone addiction.

There are plenty of ways to make scones healthier and pack full of the good nutrients, which is exactly what I did!!!

Tell me, what is your Starbucks guilty pleasure? Drink & Snack?

 
Adapted from: theKitchn

 
2 ripe bananas
2 tbsp skim milk
½ cup plain yogurt, fat free
2 cups whole wheat flour
½ cup quick oats
3 tbsp splenda
2 tsp baking powder
¼ tsp salt
1 tsp cinnamon
3 tbsp butter
½ cup walnuts (optional)

Preheat oven to 400°

Mash the bananas and add 2 tbsp milk.  Stir in the yogurt and set aside.

Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Cut the butter into several pieces. Work it into the dry ingredients using a fork, pastry cutter, or your finger tips until there are no pieces of butter larger than a pea.

Pour the banana-yogurt mixture into the bowl with the flour and stir just enough to incorporate all of the flour. Fold in the walnuts, if using. This will make a fairly wet dough.

Line a round plate (I use a thick paper plate) with a piece of parchment paper and turn the dough out on top. Pat it into a disk about 1-inch thick and cover with another piece of parchment paper. Freeze the scone dough for 30 minutes.

Peel off the top layer of wax paper and invert the scones onto a parchment-lined baking sheet. Peel off the second layer of wax paper. Slice the scones into eight wedges and pull them apart to give them some room to expand. Bake for 25-30 minutes, until the scones are firm to the touch and turning golden-brown on the edges. Cool completely and cut apart any scones that baked together with a sharp knife.

 
Glaze:
1 tablespoons salted butter
2 tablespoons milk, skim
3 tbsp packed brown sugar
½  tsp vanilla extract
¼ - ½  cup confectioner's sugar

To make the glaze, melt the butter and the milk in the microwave for 30 seconds. Add the brown sugar and vanilla, and stir until the sugar has melted (heat for an additional 30 seconds in the microwave if necessary). Whisk in the confectioner's sugar, starting with 1/4 cup. Add more confectioner's sugar if desired to make a thicker glaze.
**Freeze these without icing and make icing as you go, you can easily zap them in the microwave for a minute or two straight from the freezer and enjoy**