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.
BANANA-TOFFEE DROP SCONES
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
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
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.
ENGLISH TOFFEE SCONES
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
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
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
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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4.9/5 (22)Total Time 29 minsServings 12Calories 270 per serving
- 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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5/5 (1)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.
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- Mix flour, cinnamon, and baking powder together. Add in cold butter, and mix with a pastry cutter until the mixture resembles coarse crumbs.
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