Banana Toffee 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 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.

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.

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.

ENGLISH TOFFEE SCONES

Steps:

• Preheat oven to 450°F degrees.
• Combine flour, sugar, baking soda, and baking powder.
• Cut in butter.
• Add buttermilk, egg, and vanilla.
• Mix in toffee chips.
• With floured hands, form dough into a ball and spread it out into an 8-inch diameter circle onto an ungreased cookie sheet.
• Cut into wedges.
• Sprinkle excess flour, toffee chip mixture with a tablespoon or so of brown sugar onto the top.
• Bake for about 15 minutes.

COFFEE BANANA SCONES

Steps:

• In large bowl, combine flour, baking powder, salt and sugar.
• Cut in butter until mixture resembles fine crumbs.
• In separate bowl, combine banana, milk, coffee and vanilla; add to dry mixture, stirring lightly to make a moist dough.
• On lightly floured board, knead dough lightly for about 30 seconds.
• Roll out dough to 1/2 inch thickness; cut into 3 inch rounds and place on lightly greased baking sheet.
• Bake in 425 F oven for 15 minutes or until lightly browned.
• Makes about 10 scones.

WHOLE WHEAT BANANA SCONES

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.

BUTTERMILK-BANANA SCONES

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.

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.