Banana Nut Cream Scones Recipes

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.

PECAN-BANANA BREAD SCONES

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix flour, brown sugar, baking powder, cinnamon and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 1/2 cup of the pecans. Stir in sour cream and bananas until soft dough forms.
• On lightly floured surface, knead dough lightly 5 times. On cookie sheet, press dough with floured hands to 8-inch round. Cut into 8 wedges, but do not separate.
• Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; carefully separate wedges.
• In small microwavable bowl, microwave dulce de leche on High 30 seconds or until pourable. Drizzle over scones. Sprinkle with remaining 1/4 cup pecans. Serve warm.

BANANA NUT CREAM SCONES

Steps:

• 1. In a stand up mixer combine all dry ingredients. Mix well till incorporated. Add melted butter and mix till resembles coarse crumbs. Add egg, bananas, buttermilk. Mix completely
• 2. I used a large pizza pan and sprayed with cooking spray then put a piece of parchment paper to cover it. Your batter will be sticky this is OK Pour your mixture onto the parchment paper, now with well floured hands make a 10 inch circle on the paper.
• 3. This part is tricky so keep your hands floured otherwise the dough will stick and not form like u want. Should only be 10 inches so it will be thick that is what u want. Now flour a knife or pizza cutter and slice 8-10 triangles, but only separate slightly for now.
• 4. Bake at 350* for 25 minutes Remove from oven and make sure scones are completely separated now, if not cut all the way thru. Put back in oven for 10 more minutes Remove and cool completely.
• 5. Here is the frosting:: 4oz cream cheese softened 1 1/2 cups of powdered sugar 5 T. heavy cream 1 t. Vanilla extract Put all of this in bowl and beat till well combined, then fold in 1/2 cup of chopped walnuts.
• 6. Once scones are cool I lifted mine with the parchment paper into a Tupperware dish that I use for my pies and put it right in, fit perfect for this job. I frosted the scones and put in frig. this will keep up to three days in frig
• 7. When you pull out of frig I just lift up on the parchment paper to help see the lines I had already made in the scones. Once u frost might be hard unless you separate totally but I left mine together. Helps get moist..

BANANA CHOCOLATE CHIP SCONES

Steps:

• Preheat the oven to 400F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
• In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in the butter, using a pastry blender or your fingers. Alternatively, you can pulse the ingredients in a food processor. Mix until mixture resembles coarse meal (uneven pieces of butter in the mixture is good!). Add 3/4 cup heavy cream and vanilla extract and stir with a spatula or a fork until dough begins to form. If dough is too crumbly, add more heavy cream - up to 1/4 cup. Don't overmix. Gently fold in bananas and chocolate chips. The dough will be slightly sticky.
• Transfer dough to a floured surface and knead dough gently, about 5-6 times, until a ball forms. Pat the dough into a 9-inch (22 cm) circle, about 3/4-inch thick. Cut the circle into 8 even wedges.
• Place the scones on prepared baking sheet. Brush the tops with a bit of heavy cream. Sprinkle with coarse sugar. Bake scones for 15-18 minutes, or until golden brown. Transfer baking sheet to a wire rack and allow it to cool for 10 minutes. While scones are still hot, sprinkle again with coarse sugar for extra crunchiness.
• These scones are delicious either warm or at room temperature.
• Scones are best eaten the same day they are made, but they can be frozen for up to 1 month.

BANANA NUT SCONES

Steps:

• Preheat oven to 400°F. While oven preheats, line a baking sheet with parchment paper.
• In the bowl of a food processor (or large bowl if making by hand), combine all dry ingredients. Add cold butter to processor; pulse to cut in butter (or use hand-held pastry cutter). Process until mixture is crumbly and butter is about the size of peas.
• In separate bowl, mix mashed banana, milk (or heavy cream), and egg; Mix until well blended. Add banana mixture to dry ingredients; pulse till dough comes together in a "shaggy" looking ball (If mixing by hand, stir till you have a "shaggy" looking dough ball). Turn dough ball onto a floured work surface; mix in nuts till blended.
• With floured hands (sprinkle a bit more flour on dough, cause dough is sticky), gently form dough ball into a round "disc" approx. 8" across. Using sharp knife or pizza cutter, cut disc into 8 wedges.
• Re-arrange wedges in a circle on prepared baking sheet. Brush scone tops with 1 TBSP of cream or milk; lightly sprinkle with sugar.
• Bake scones at 400°F for 20-23 minutes (check them at the 20 minute mark-keep an eye on them). Bake till golden brown. When done, transfer scones to wire rack (with parchment or foil underneath to catch any drips from glaze icing). Let cool.
• While cooling, mix glaze ingredients in small bowl. Once scones are completely cooled, "paint" icing over the scones using pastry brush. ENJOY!

BANANA NUT SCONES WITH MAPLE GLAZE

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.

BANANA NUT SCONES

Steps:

• Heat oven to 400.
• Mix dry ingredients together (oatmeal, flours, baking powder, cinnamon). Stir oil into dry ingredients well. Add cinnamon chips and walnuts and stir. In a clear measuring cup, add mashed banana, milk to 3/4 cup (banana plus milk should equal 3/4 cup), and vanilla. Combine wet and dry ingredients; stir until the dry ingredients are damp.
• Drop dough onto parchment paper lined or greased baking sheet, and form into a 5" diameter circle. Cut into four triangles - it's ok to leave them in a circle. Sprinkle with oats and sugar.
• Bake at 400 for 20 minutes, until lightly browned.

BANANA BREAD SCONES

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, whisk together the banana, cream, egg, and vanilla. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
• Cut in the butter with a pastry blender, or 2 knives used like scissors, until the mixture resembles coarse meal with some larger pieces. (You can use your fingers if you work fast enough that the butter stays cold.) Toss in the chopped chocolate and hazelnuts.
• Drizzle in the banana mixture and stir with a fork until the mixture is crumbly and moistened, but stop before you've mixed it into a uniform batter. Tip out the mixture onto a parchment-lined baking sheet and pat it into a 6-inch circle. Using a sharp knife or a bench scraper, cut the circle into 8 equal triangles. (At this point, you could freeze the triangles well-wrapped on their sheet for another day. Bake them from frozen.) Spread the triangles apart and brush the tops with the cream. Sprinkle with sanding sugar.
• Bake until the scones are golden brown and set, 22 to 25 minutes. A toothpick inserted into the center of a scone should come out clean. Transfer the baking sheet to a wire rack to cool slightly. Serve warm or at room temperature. Scones are best the day they're made.

BANANA NUT SCONES WITH MAPLE GLAZE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• 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.
• Toss the grated butter into the flour mixture and combine it with a pastry cutter, 2 forks, a food processor, or until the mixture resembles a 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 not to overwork the dough at any point. The dough will be sticky and a little wet.
• Drop scones, ¼ cup of dough each, at least 3-inches apart on the prepared baking sheet.
• Brush the scones with milk, then top with a little coarse sugar, if desired for extra crunch.
• Bake for 20 to 25 minutes or until lightly golden and cooked through.
• Remove from the oven and cool while making the icing. The scones taste even better after they cool down.
• Icing:
• In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.
• Once the butter has melted, remove from the 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 to 5 days.

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.