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 DROPS
A fruity cookie that melts in your mouth. For those who love bananas, you can replace the vanilla extract with more banana extract.
Provided by Ariel
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
- In a medium size mixing bowl, sift together flour, baking soda and salt. In a separate small bowl, combine 2 tablespoons brown sugar with cinnamon, set aside.
- In a medium size mixing bowl, beat together 3/4 cup brown sugar with the butter or margarine, vanilla and banana extract until the mixture is light in texture. Beat in the eggs. Mix in the banana. Slowly mix the flour mixture into the egg, banana and sugar mixture. Fold in nuts.
- Drop the dough by teaspoonful onto the prepared cookie sheet. Sprinkle the cookies with the mixture of brown sugar and cinnamon prepared earlier.
- Bake 8 to 10 minutes, until lightly browned.
Nutrition Facts : Calories 52.5 calories, Carbohydrate 7.5 g, Cholesterol 10.3 mg, Fat 2.2 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 28.9 mg, Sugar 2.8 g
DROP SCONES (SO EASY)
Make and share this Drop Scones (So Easy) recipe from Food.com.
Provided by MizzNezz
Categories Scones
Time 25m
Yield 12 scones
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees Fahrenheit.
- Grease a cookie sheet.
- Mix flour, 1/3 cup sugar, baking powder, and salt.
- Cut in butter until fine crumbs; food processor is best.
- Place in large bowl; add cranberries and raisins.
- Beat milk and egg with a fork.
- Add milk and egg mixture to flour mixture; stir with fork until moistened.
- Drop by 12 heaping spoonfuls, 2 inches apart onto prepared baking sheet.
- Sprinkle with the 1 Tablespoon sugar.
- Bake 13 minutes or until golden.
- Cool on rack.
TROPICAL BANANA SCONES
This is a moist, light scone with fresh banana flavor! It's easy to make and versatile. My family loves these scones, especially for breakfast. This is the perfect way to use up those bananas from the garden!
Provided by DMK
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Place chopped banana into a small bowl, cover with pineapple juice, and let sit for 15 to 20 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone liner.
- Mix flour, baking soda, baking powder, and salt together in a small bowl.
- Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until smooth; stir in yogurt.
- Drain banana chunks and save juice for another use. Fold bananas into the yogurt mixture. Fold in the dry ingredients carefully until just mixed. Dump onto the prepared baking sheet and pat into a 9- to 10-inch circle. Cut the circle into 8 wedges using a dough scraper or large knife, but don't separate them.
- Bake in the preheated oven until browned and cooked through, about 15 minutes. Let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 290 calories, Carbohydrate 38.9 g, Cholesterol 16.8 mg, Fat 13.7 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 10 g, Sodium 271.2 mg, Sugar 12.4 g
BANANA DROP SCONES
The bananas actually go over the scones, they are not in it. A delicious tea time snack for two. From Brian TurnerUpdate 03/03/12 So easy to make, perfect for someone under the weather who needs a pickmeup.
Provided by MarraMamba
Categories Scones
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- To make the drop scones, place all the ingredients together in a bowl. Mix until well combined, to create a thick batter.
- Heat the vegetable oil in a medium non-stick frying pan on a medium heat.
- Ladle the mixture into the pan in small dollops. Cook for 1-2 minutes and turn over. Cook until golden brown.
- To make the caramelised bananas, in a medium sized frying pan on a medium heat melt the butter.
- Add the sugar and cook for two minutes until golden.
- Add the cream and banana and cook for one more minute.
- Serve the drop scones with the caramelised bananas on top.
Nutrition Facts : Calories 478.1, Fat 29.1, SaturatedFat 14, Cholesterol 159.6, Sodium 419.9, Carbohydrate 47.2, Fiber 2.1, Sugar 20, Protein 9.1
WHOLE WHEAT BANANA SCONES
Simple whole wheat scones made with banana. Great for accompanying lunch or afternoon tea. Enjoy one scone loaf fresh and freeze the other for later!
Provided by Sanderling
Categories Scones
Time 35m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Mix both flours, brown sugar, baking powder, and baking soda together in a large bowl. Cut in butter with a pastry blender until dough is loose and crumbly. Add bananas and cut in with the pastry blender. Stir in milk and eggs until just combined; dough will be sticky but should come together into a ball.
- Divide dough in half. Form each portion into a mound on one half of the prepared baking sheet, then pat to flatten into a 3/4- to 1-inch high circle. Use a sharp knife to score each circle into 8 wedges, cutting about 1/3-inch deep.
- Bake in the preheated oven until golden brown, 15 to 17 minutes. Remove from the oven and break scones apart at the score lines.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 32.2 g, Cholesterol 54.4 mg, Fat 12.8 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 7.7 g, Sodium 116.8 mg, Sugar 8.2 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-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
BANANA-TOFFEE DROP SCONES
Make coffee-shop scones at home. It's easy when you get a jump start with dependable Bisquick® mix.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 2 cookie sheets with cooking spray.
- In large bowl, stir Bisquick mix, toffee bits, 1/4 cup sugar, the whipping cream, vanilla, egg and bananas until soft dough forms.
- Drop dough by 10 heaping tablespoonfuls onto cookie sheets (5 per cookie sheet). Brush tops with milk; sprinkle with 2 tablespoons sugar. Refrigerate second cookie sheet while first cookie sheet bakes.
- Bake 11 to 13 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 290, Carbohydrate 43 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 400 mg, Sugar 22 g, TransFat 1 1/2 g
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