BANANA NUT SCONES WITH MAPLE GLAZE
Deliciously moist, flaky, and crumbly banana nut scones with maple glaze. Not quite banana bread or banana muffins, but everything you crave for breakfast!
Provided by Sally
Categories Breakfast
Time 1h
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, beat the mashed bananas, yogurt, brown sugar, egg, and vanilla extract together. Set aside.
- In a large bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating). Toss the grated butter into the flour mixture and combine it with a pastry cutter, two forks, a food processor, or your fingers until the mixture resembles coarse meal. Set aside.
- Drizzle wet ingredients over flour mixture, add the walnuts, and then toss the mixture together with a rubber spatula until everything appears moistened. Try your best to not overwork the dough at any point. Dough will be sticky and a little wet. Drop scones, 1/4 cup of dough each, at least 3 inches apart on the prepared baking sheet. Brush scones with milk, then top with a little coarse sugar if desired for extra crunch. Tastes great!
- Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and cool as you make the icing. The scones taste even better after they cool down!
- In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Drizzle over scones.
- Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for about 3-5 days.
BUTTERMILK BANANA SCONES WITH PRALINE GLAZE
The British may argue about whether or not these are authentic scones, but I'll bet they won't argue about this: They are delicious! Crunchy, slightly sweet scones made with buttermilk and bits of banana are drizzled with a fabulous praline glaze. They really need no embellishment, though feel free to add some whipped cream, if you must!
Provided by Bibi
Time 45m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Cut in butter pieces with a pastry knife or 2 knives until there are no large pieces and the mixture begins to look like coarse meal.
- Combine buttermilk, egg, and vanilla in a separate bowl; stir until well blended. Add buttermilk mixture to dry mixture and stir to combine, about 30 seconds. Add chopped banana and stir until mixture is just beginning to come together. Turn out everything onto a floured work surface.
- Using a very light touch and floured fingers, gently push the dough together and mold it into a ball. With a bench scraper or large spatula, move dough ball to the parchment-lined baking sheet.
- Gently press dough into a large circle, about 12 inches across and 3/4 inch thick. Using the bench scraper or a sharp knife, cut the dough circle into 10 equal slices. Press downward with the bench scraper or knife, lifting and pressing down, as you work your way across the circle. Do not drag to cut, or the edges will seal and spoil the rise. Brush top of the dough with melted butter.
- Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes.
- While the scones are baking, melt butter for glaze in a small saucepan over medium heat. Add brown sugar and stir to combine. Stir in buttermilk and salt and bring to a boil. Boil for 1 minute, then stir in chopped pecans. Boil, stirring frequently for 1 more minute. Remove from the stove and allow to cool slightly.
- Drizzle glaze over warm scones and serve immediately.
Nutrition Facts : Calories 469.6 calories, Carbohydrate 54.8 g, Cholesterol 71.2 mg, Fat 26.5 g, Fiber 2.6 g, Protein 5.8 g, SaturatedFat 13.2 g, Sodium 515.6 mg, Sugar 26.2 g
BUTTERMILK SCONES
Steps:
- Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
- Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.
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 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.
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BANANA SCONES WITH TOFFEE BITS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (4)Total Time 15 minsCategory SnackCalories 222 per serving
- In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar. Add the cubed, cold butter into the dry ingredients and using a pastry cutter or your fingertips, work the butter into the flour until the mixture is unevenly crumbly. Toss in the toffee bits and stir until evenly distributed.
- Add the banana mixture to the butter/flour mixture, stirring until the dough comes together into one mass, and adding more milk/buttermilk if needed to moisten all the flour.
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