BANANA NUT SCONES WITH MAPLE GLAZE
Deliciously moist, flaky, and crumbly banana nut scones with maple glaze. Not quite banana bread or banana muffins, but everything you crave for breakfast!
Provided by Sally
Categories Breakfast
Time 1h
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, beat the mashed bananas, yogurt, brown sugar, egg, and vanilla extract together. Set aside.
- In a large bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating). Toss the grated butter into the flour mixture and combine it with a pastry cutter, two forks, a food processor, or your fingers until the mixture resembles coarse meal. Set aside.
- Drizzle wet ingredients over flour mixture, add the walnuts, and then toss the mixture together with a rubber spatula until everything appears moistened. Try your best to not overwork the dough at any point. Dough will be sticky and a little wet. Drop scones, 1/4 cup of dough each, at least 3 inches apart on the prepared baking sheet. Brush scones with milk, then top with a little coarse sugar if desired for extra crunch. Tastes great!
- Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and cool as you make the icing. The scones taste even better after they cool down!
- In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Drizzle over scones.
- Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for about 3-5 days.
BANANA-NUT SCONES
Fluffy banana-nut scones loaded with walnuts and cinnamon!
Provided by matti
Categories Scones
Time 50m
Yield 11
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
- Place bananas in a large bowl; beat with an electric mixer until mashed. Add brown sugar, yogurt, egg, and vanilla, beating until smooth. Add cinnamon, baking powder, and salt, beating to combine. Add flour, 1 cup at a time, beating just until combined after each addition. Do not overmix.
- Grate chilled butter into batter using a cheese grater. Beat to combine. Fold in walnuts using a rubber spatula. Drop batter by generous 1/4 cupfuls onto the prepared cookie sheet.
- Bake in the preheated oven until edges and tops of scones are golden and a toothpick inserted in the center of a scone comes out with only crumbs, 17 to 20 minutes.
- When scones have a few minutes left in the oven, combine maple syrup and butter for glaze in a small saucepan over medium heat. Cook until butter melts completely; do not boil. Remove from heat. Add just enough confectioners' sugar, whisking in a small amount at a time, to reach desired consistency for glaze.
- Drizzle glaze over scones using a spoon or whisk.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 56.7 g, Cholesterol 37.4 mg, Fat 15.6 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 5.7 g, Sodium 231.7 mg, Sugar 29.8 g
BUTTERMILK-BANANA SCONES
Tender, buttery scones with a lovely hint of cinnamon. Infused with moisture and flavor from the ripe bananas. These are a tasty way to start the day-perfect with some tea or coffee!
Provided by Rebekah Rose Hills
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat (such as Silpat®).
- Combine 2 3/4 cups flour, brown sugar, baking powder, cinnamon, and salt in a medium bowl; stir to blend. Toss in cold butter and cut it into the dry mixture with a pastry cutter until mixture resembles coarse crumbs.
- Blend mashed bananas, buttermilk, and vanilla together in a small bowl. Pour into the dry ingredients and stir gently until the mixture comes together. If it's a little too wet, add just a little bit more flour. Handle as lightly as possible and form into a disc on the prepared baking sheet. Gently cut into 12 wedges or just score the disc.
- Bake in the preheated oven until golden brown and baked all the way through, 22 to 28 minutes. Cool on the baking sheet for a few minutes before moving to a rack to complete cooling.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 31.8 g, Cholesterol 20.9 mg, Fat 8.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 5 g, Sodium 200 mg, Sugar 7.6 g
BANANA SCONES
Make and share this Banana Scones recipe from Food.com.
Provided by swirlycinnacakes
Categories Scones
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder, salt and ginger. Cut butter into a few chunks and rub it into the flour mixture with your fingertips.
- Mix milk and vanilla in a small glass. Pour about 4 tablespoons into the flour mixture and stir until the mixture starts to come together. Add the banana chunks and continue to stir, adding more milk if necessary, until dough comes together.
- Pat dough into a disk about 1 inch thick. Cut into four sections with a knife and place each on baking sheet.
- Bake at 400F for 17-20 minutes, until light gold.
- Cool on wire rack or eat warm. These scones are best the day they are made.
BANANA BISCUIT SCONES
I threw this together for quick breakfast one morning using what I had on hand- lots of bananas. It is a basic biscuit recipe with a banana twist. Be sure to mix using a light hand. Top with butter, jam, coconut oil, or your favorite other topping. You can use all milk or buttermilk in place of milk and yogurt. I was just using up the last of my plain yogurt.
Provided by Cooking4TenOfUs
Categories Scones
Time 30m
Yield 48 small biscuits, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Add flour, sugar, baking powder, salt and shortening to a food processor and pulse until mixture looks like coarse meal.
- Pour into mixing bowl.
- Blend bananas, milk and yogurt in blender until smooth then slowly add to dry mixture while stirring until mixture binds together.
- Dump onto lightly floured counter and knead gently until mixture holds together well. I like to fold into thirds 2-3 times to create layers.
- Roll to 1/2 inch thick and cut into small rounds (1.5"), place on baking sheet and bake for 15-18 min or until golden brown.
- Serve with toppings and enjoy while still warm.
Nutrition Facts : Calories 311.6, Fat 12.9, SaturatedFat 3.6, Cholesterol 4.2, Sodium 481.8, Carbohydrate 43.9, Fiber 1.8, Sugar 7.8, Protein 5.6
More about "banana biscuit scones food"
BANANA BUZZ SCONES - JO COOKS
From jocooks.com
Reviews 8Total Time 33 minsCategory BreakfastCalories 321 per serving
- Prepare oven and baking sheet: Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour, oats, sugar, baking powder, cinnamon, ginger, and salt. Add the butter straight out of the fridge so it’s nice and cold. You can cube it to make mixing easier. Using a pastry cutter or twi knives, cut the butter into the dry ingredients until it forms pea-sized pieces.
- Combine the wet ingredients: Mash the bananas using either a fork or a potato masher in a mixing bowl. Add the 1/4 cup of milk, coffee, maple syrup, and vanilla. Mix well.
- Finish the dough: Pour the wet ingredients into the large bowl of dry ingredients. Gently fold everything together using a spatula. Once a shaggy dough forms, use your hands to finish mixing and create a ball. Dump it out onto a lightly floured surface and sprinkle a little bit of flour over the ball. Knead it gently and roll it out unto a circle about 1 inch thick.
MASTER SCONES RECIPE (ANY FLAVOR!) - SALLY'S BAKING …
From sallysbakingaddiction.com
BISQUICK SCONES (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
BEST EVER CLASSIC SCONES {FLAKY BISCUITS RECIPE} - THE …
From thebusybaker.ca
CHOCOLATE CHIP BANANA BREAD SCONES - MEL'S KITCHEN CAFE
From melskitchencafe.com
THE BEST BANANA SCONES - BUTTERNUT BAKERY
BEST BANANA BREAD SCONES RECIPE - HOW TO MAKE BANANA SCONES
From food52.com
Reviews 88Category Breakfast
BANANA CHOCOLATE SCONES - 365 DAYS OF BAKING AND MORE
From 365daysofbakingandmore.com
HEALTHY VEGAN BANANA SCONES • FIT MITTEN KITCHEN
From fitmittenkitchen.com
BANANA BREAD SCONES | VEGAN + EGG-FREE - FROM MY BOWL
From frommybowl.com
CHOCOLATE CHIP BANANA SCONES - COOKIES AND CUPS
From cookiesandcups.com
EASY CINNAMON BANANA SCONES - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
SAMANTHA SENEVIRATNE'S BANANA BREAD SCONES - FOOD NETWORK
From foodnetwork.com
EASY VEGAN BANANA SCONES RECIPE | VEGAN RICHA
From veganricha.com
LOW FAT BANANA SCONES WITH YOGURT – BAKER RECIPES
From bakerrecipes.com
SCONES & BISCUITS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BANANA BREAD SCONES - CRUMB: A FOOD BLOG
From crumbblog.com
50 DELICIOUS WAYS TO USE RIPE BANANAS (BANANA RECIPES)
From momalwaysfindsout.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love