Banana Toffee Drop Scones Recipes

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BANANA SCONES



Banana Scones image

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

1 cup all-purpose flour
1 1/2 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
3 tablespoons butter, cold
4 tablespoons 2% low-fat milk (or light cream)
1/2 teaspoon vanilla extract
1/3 cup banana, diced (approx. half a medium banana)

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



Banana-Toffee Drop Scones image

Make coffee-shop scones at home. It's easy when you get a jump start with dependable Bisquick® mix.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 10

Number Of Ingredients 9

2 1/2 cups Original Bisquick™ mix
1/2 cup toffee bits
1/4 cup sugar
1/4 cup whipping cream
1/2 teaspoon vanilla
1 egg
3/4 cup mashed ripe bananas (about 2 medium)
1 tablespoon milk
2 tablespoons sugar

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.

Nutrition Facts : Calories 290, Carbohydrate 43 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 400 mg, Sugar 22 g, TransFat 1 1/2 g

BANANA NUT SCONES WITH MAPLE GLAZE



Banana Nut Scones with Maple Glaze image

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

1 cup mashed bananas (about 2 large ripe bananas)
1/4 cup (60g) plain Greek yogurt (or any plain yogurt or sour cream)
1/2 cup (100g) packed light or dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
2 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
5 Tablespoons (70g) unsalted butter, frozen
1 cup (125g) chopped walnuts (optional)
top before baking: 3 Tablespoons (45ml) milk and coarse sugar
2 Tablespoons (30g) unsalted butter
1/3 cup (80ml) pure maple syrup
1 cup (112g) sifted confectioners' sugar

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.

ENGLISH TOFFEE SCONES



English Toffee Scones image

Make and share this English Toffee Scones recipe from Food.com.

Provided by Millereg

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups sifted flour
1/3 cup sugar
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
6 tablespoons unsalted butter
4 fluid ounces buttermilk
1 egg
1 teaspoon vanilla
1/2 cup toffee pieces
brown sugar

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.

Nutrition Facts : Calories 239.2, Fat 9.7, SaturatedFat 5.8, Cholesterol 46.8, Sodium 173.3, Carbohydrate 33.2, Fiber 0.8, Sugar 9.2, Protein 4.6

BANANA-TOFFEE DROP SCONES



Banana-Toffee Drop Scones image

Make coffee-shop scones at home. It's easy when you get a jump start with dependable Bisquick® mix.

Provided by @MakeItYours

Number Of Ingredients 9

2 1/2 cups Original Bisquick™ mix
1/2 cup toffee bits
1/4 cup sugar
1/4 cup whipping cream
1/2 teaspoon vanilla
1 egg
3/4 cup mashed ripe bananas (about 2 medium)
1 tablespoon milk
2 tablespoons sugar

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.

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Recipes; Scones; Banoffee Scones. 22 Reviews 4.9 out of 5 stars. Share. Share on Facebook; Share by Email ; Share on Pinterest; Share on Twitter; Banoffee …
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  • Preheat the oven to 425°F. Grease a baking sheet, or line it with parchment paper., In a large bowl combine the flours, baking powder, baking soda, salt, and sugar., Work the butter into the dry ingredients until the mixture is unevenly crumbly.
  • Toss in the toffee crunch until evenly distributed., Mash the banana with the vanilla in a small bowl.
  • Stir in 1/2 cup of the buttermilk or milk., 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., Turn the dough out onto a well-floured surface.
  • Flour your hands and the surface of the dough., Knead the dough very gently about 10 times, just enough to bring it together, sprinkling on more flour as needed to keep the dough from sticking., Cut the dough in half, and press each piece gently into a circle 6" to 8" in diameter., Cut each circle into 6 wedge-shaped pieces with a bench knife, bowl scraper, or spatula., Transfer the scones to the prepared baking sheet, leaving ½" or so between them., Bake the scones for 14 to 16 minutes, or until golden brown., Remove the scones from the oven, and serve hot, warm, or at room temperature.


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