Whole Wheat & Oat Cinnamon Banana Bread Scones with Fig Spread

Preheat oven to 400 F.

In a medium-sized bowl combine banana, yogurt and vanilla. Set aside.

In a large bowl combine flour, oats, sugar, baking powder, salt,and cinnamon. Add in butter and mix until butter looks to be the size of peas. Now add in banana mixture and mix until just combined. Do not overwork the dough.

Lay dough out on a Silpat- or parchment paper-lined baking sheet. Roll it so it is about 1 1/2 inches thick. Dough will be very sticky. Use a little flour to shape the dough if needed. Cut into 6 large triangle-shaped scones.

Bake 20-25 minutes or until golden brown and toothpick inserted comes out clean. Remove from oven and let the scones cool 5 minutes before enjoying.

For the fig spread:
Combine all ingredients in the bowl of a food processor and blend. Add more milk or syrup for the desired consistency and taste. Spoon over warm scones.

Recipe adapted from Eating Well.