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.
BLUEBERRY, BANANA, AND WALNUT SCONES
Warm and delicious scones!
Provided by Mrs Kedney'
Categories Scones
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Whisk both flours, white sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Stir in blueberries and walnuts. Beat yogurt and banana in a small bowl until smooth; add to flour mixture and stir gently just until dough holds together.
- Turn dough out onto prepared baking sheet and pat into an 8-inch circle. Score the dough into 8 wedge-shaped pieces using a butter knife. Sprinkle brown sugar evenly over dough.
- Bake in the preheated oven until lightly browned, 18 to 20 minutes.
- While scones are baking, whisk confectioner's sugar and water together in a small liquid measuring cup. Drizzle over warm scones before serving.
Nutrition Facts : Calories 249 calories, Carbohydrate 40.2 g, Cholesterol 15.4 mg, Fat 8.6 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 226.9 mg, Sugar 16.5 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
BROWN-SUGAR BANANAS
A spoonful of these sliced brown-sugar bananas are the perfect topping for a warm plate of buttermilk waffles.
Provided by Lauryn Tyrell
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together honey, brown sugar, and 2 tablespoons water; set aside. Melt butter in a skillet over medium-high heat. When foam from butter subsides, add bananas in a single layer; cook, flipping once, until dark brown, 7 to 9 minutes total.
- Add reserved honey mixture; cook 45 seconds and serve immediately. Cooled bananas can be refrigerated in an airtight container up to 1 day. Reheat over medium-low before serving.
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