Coffee Banana Scones Recipes

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

Ingredients

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

Ingredients

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

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