Banana Cream Scones Food

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 CREAM SCONES

Steps:

• Preheat oven to 375°.
• Combine first 7 ingredients in a bowl.
• Add the butter and cut in with pastry blender until mixture resembles fine breadcrumbs.
• Mash the bananas, add heavy cream and mix well.
• Combine with flour mixture thoroughly to make soft dough (don't overmix).
• If dough is sticky, add a little more flour. If dry, add a little more cream.
• Knead briefly on a lightly floured surface and then make dough 1/2-inch thick.
• Cut into rounds using a 3-1/2-inch cutter; brush tops with melted butter.
• Sprinkle generously with the 1 teaspoon of cinnamon and 1 cup sugar combined.
• Place scones at least 2 inches apart on non-stick baking sheet.
• Bake in center of oven about 13-15 minutes, or until bottoms are browned.
• Serve warm with butter or jam.

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.

BANANA BREAD SCONES

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, whisk together the banana, cream, egg, and vanilla. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
• Cut in the butter with a pastry blender, or 2 knives used like scissors, until the mixture resembles coarse meal with some larger pieces. (You can use your fingers if you work fast enough that the butter stays cold.) Toss in the chopped chocolate and hazelnuts.
• Drizzle in the banana mixture and stir with a fork until the mixture is crumbly and moistened, but stop before you've mixed it into a uniform batter. Tip out the mixture onto a parchment-lined baking sheet and pat it into a 6-inch circle. Using a sharp knife or a bench scraper, cut the circle into 8 equal triangles. (At this point, you could freeze the triangles well-wrapped on their sheet for another day. Bake them from frozen.) Spread the triangles apart and brush the tops with the cream. Sprinkle with sanding sugar.
• Bake until the scones are golden brown and set, 22 to 25 minutes. A toothpick inserted into the center of a scone should come out clean. Transfer the baking sheet to a wire rack to cool slightly. Serve warm or at room temperature. Scones are best the day they're made.

CREAM SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Sift together the flour, baking powder, sugar, and salt in a large mixing bowl. Add the butter, cream, and milk; stir until a spongy dough has formed. Turn the dough out onto a lightly-floured surface. Pat the dough into a rectangle about 3/4 inch thick and 7 inches wide. Cut into 6 triangles. Arrange on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 10 to 13 minutes.

BANANA NUT CREAM SCONES

Steps:

• 1. In a stand up mixer combine all dry ingredients. Mix well till incorporated. Add melted butter and mix till resembles coarse crumbs. Add egg, bananas, buttermilk. Mix completely
• 2. I used a large pizza pan and sprayed with cooking spray then put a piece of parchment paper to cover it. Your batter will be sticky this is OK Pour your mixture onto the parchment paper, now with well floured hands make a 10 inch circle on the paper.
• 3. This part is tricky so keep your hands floured otherwise the dough will stick and not form like u want. Should only be 10 inches so it will be thick that is what u want. Now flour a knife or pizza cutter and slice 8-10 triangles, but only separate slightly for now.
• 4. Bake at 350* for 25 minutes Remove from oven and make sure scones are completely separated now, if not cut all the way thru. Put back in oven for 10 more minutes Remove and cool completely.
• 5. Here is the frosting:: 4oz cream cheese softened 1 1/2 cups of powdered sugar 5 T. heavy cream 1 t. Vanilla extract Put all of this in bowl and beat till well combined, then fold in 1/2 cup of chopped walnuts.
• 6. Once scones are cool I lifted mine with the parchment paper into a Tupperware dish that I use for my pies and put it right in, fit perfect for this job. I frosted the scones and put in frig. this will keep up to three days in frig
• 7. When you pull out of frig I just lift up on the parchment paper to help see the lines I had already made in the scones. Once u frost might be hard unless you separate totally but I left mine together. Helps get moist..