Banana Toffee Drop 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 TOFFEE SCONES

Steps:

• Combine flour, sugar, baking powder, cinnamon, chocolate covered toffee bits and salt in a bowl.
• Add butter and cut in with a fork until well mixed.
• Create a well in the center.
• Add milk, vanilla and bananas.
• gently mix until everything is incorporated.
• Place dough on a non stick baking sheet or on parchment paper.
• and pat into an 8 in circle that is 1 in thick.
• gently score the dough into 8 scones.
• bake at 400 degrees for 20 minutes.
• remove from oven and cut the score marks.
• place back in the oven for 5 more minutesr.
• remove and place on wire race to cool.
• store in a sealed contained for 4 to 5 days.

BANANA-TOFFEE DROP SCONES

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.

TROPICAL BANANA SCONES

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.

BANANA DROP SCONES

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.