Banana Toffee Scones Recipes

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.

Steps:

• Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
• Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
• Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
• Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.

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.

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.

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.

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.