Banana Blueberry Scones Food

BLUEBERRY BANANA SCONES

Steps:

• Preheat oven to 350 degrees.
• In large bowl, whisk together flours, sugar, baking powder and soda, ginger and salt. Add cold butter and cut in with a pastry blender until mixture resembles wet sand.
• Mix together the mashed banana and sour cream in a separate bowl. Add to the butter and flour mixture and stir gently with a wooden spoon.
• Turn dough out onto a lightly floured surface and sprinkle the top with the frozen blueberries and a light sprinkle of flour. Gently knead the dough until it comes together and blueberries are mixed in. Dough will be crumbly. Use a bit more flour if too sticky.
• Use a light hand and press into a 7-inch disk. Gently cut into 8 wedges with a pizza cutter.
• Place cut scones evenly on a baking sheet lined with parchment paper or a silicone baking mat.
• Bake for 20-25 minutes, rotating pan once during baking time, until scones are lightly golden.

BLUEBERRY BANANA SCONES

Steps:

• 1. Preheat oven to 375 degrees.
• 2. In the bowl of a food processor, pulse together flour, sugar, baking powder, and salt. Add butter and pulse until mixture looks like course grains. Some pea-sized pieces of butter are fine. Transfer mixture to a large bowl.
• 3. Add blueberries and carefully combine. Mix banana with cream and add to flour mixture. Carefully mix to not break the blueberries. Work the dough just enough for it to hold together. Transfer dough to a floured surface. Form the dough into an 8 inch circle and cut into 8 wedges (like cutting a pie).
• 4. Line a baking sheet with parchment paper and place scones on sheet, spacing 2 inches apart. Brush scones with egg wash and sprinkle with coarse sugar.
• 5. Bake for 25 to 30 minutes or until golden brown. Serve immediately.

BLUEBERRY SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
• In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
• Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
• Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

BANANA BLUEBERRY SCONES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a baking mat
• Sift together the flour, sugar, baking powder, baking soda, and salt together.
• Cut the butter into the flour mixture until it resembles coarse crumbs.
• Add the sour cream and mashed bananas to the flour mixture, mix until combined.
• Gently fold in the blueberries.
• On a lightly floured surface form the dough into a 7-inch circle. With a pizza cutter cut the circle into 8 wedges.
• Bake in the preheated oven for 20 to 25 minutes or until the edges of the scones are lightly browned. Remove from the oven and cool on a cooling rack.

BLUEBERRY, BANANA, AND WALNUT SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Whisk both flours, white sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Stir in blueberries and walnuts. Beat yogurt and banana in a small bowl until smooth; add to flour mixture and stir gently just until dough holds together.
• Turn dough out onto prepared baking sheet and pat into an 8-inch circle. Score the dough into 8 wedge-shaped pieces using a butter knife. Sprinkle brown sugar evenly over dough.
• Bake in the preheated oven until lightly browned, 18 to 20 minutes.
• While scones are baking, whisk confectioner's sugar and water together in a small liquid measuring cup. Drizzle over warm scones before serving.

BLUEBERRY SCONES

Steps:

• Adjust rack to center of oven, and heat to 400 degrees.
• Place a Silpat baking mat on a baking sheet, and set aside. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas.
• Stir in blueberries and zest. Using a fork, whisk together cream and egg in a liquid measuring cup.
• Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together.
• Turn out onto a lightly floured surface, and knead a few times to mix well.
• Pat dough into a 6-inch square about 1 1/4 inches thick.
• Using a floured knife, cut into four 3-inch squares.
• Cut squares in half on the diagonal to form eight triangles.
• Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar.
• Bake until golden brown, 20 to 22 minutes.
• Transfer scones from baking sheet to wire racks to cool.

BRULEED BANANA SCONES

Steps:

• Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper.
• In a medium bowl, whisk together the mashed bananas, milk and vanilla. Set aside.
• In a large bowl, whisk together the flour, sugar, baking powder and salt. Working over the bowl, grate the cold butter on the large holes of a box grater. Gently toss the grated butter in the flour until it resembles coarse meal. Stir in the wet ingredients just until evenly moistened.
• Transfer the dough to a lightly floured surface, gather any crumbs and knead a few times until the dough just comes together. Working quickly and using lightly floured hands, pat the dough into a 9-by-6-inch rectangle. Using a large knife, cut the dough into 8 rectangle scones. Transfer the scones to the prepared baking sheet and brush lightly with milk; freeze for 5 minutes if the dough is too warm. Arrange the banana slices on top, pressing them into the dough slightly.
• Bake in the center of the oven until firm and lightly golden, 25 to 30 minutes, rotating the pan halfway through. Let the scones cool for 15 minutes, then remove and discard the parchment paper.
• Preheat the broiler and position the rack 8 inches from the heat. Working over a compost bowl, generously sprinkle each scone with the sugar. Broil until the sugar is bubbling, about 1 minute, rotating the pan during broiling to ensure even browning. Alternatively, use a kitchen torch to brulee the scones. Let cool slightly before serving.

BLUEBERRY SCONES

Steps:

• Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don't rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.
• In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.
• Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.

EASY MOIST BANANA BLUEBERRY MUFFINS

Steps:

• Mash bananas in a large mixing bowl.
• Add sugar and egg.
• Add butter and blueberries.
• Combine dry ingredients and gently stir into banana mixture.
• Pour into 12 well-greased muffin cups.
• Bake at 375 degrees for 20 minutes.

BANANA SCONES

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-NUT SCONES

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.

BLUEBERRY BANANA LOAF

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 9x5-inch loaf pan.
• In a bowl combine the flour with the next 4 dry ingredients.
• In a bowl, cream the butter with sugar and vanilla until fluffy (about 4-5 minutes until no sugar granules remain, this is important!).
• Add in eggs, and beat well (about 2-3 minutes).
• Mix in the mashed banana until combined, then using a wooden spoon mix in the flour mixture just until combined.
• Fold in the blueberries.
• Transfer to prepared baking pan.
• Bake for about 1 hour or until a toothpick inserted in the middle comes out clean.