Eating Suburbias Banana Oatmeal 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.

SCOTTISH OAT SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
• Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

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.

EATING SUBURBIA'S BANANA & OATMEAL SCONES

Steps:

• Combine dry ingredients; set aside.
• Blend mashed banana, melted margarine, and soy milk until fairly smooth. Add in dry ingredients and optional item and mix just until moistened. Pour out onto floured board. Incorporate more flour if dough is too sticky. Cut dough in half and roll or pat each half into a circle, about 7-8 inches around. Cut into 8 wedges. Place on silpat or oiled baking sheet.
• Bake 425 for about 10 minutes, until light golden brown.

BANANA OATMEAL SCONES

Steps:

• Preheat oven to 375 degrees.
• Process one cup of oatmeal in food processor until it resembles flour
• (maybe just substitute flour or use oatbran if you don't have a
• processor).
• Add flour, salt, baking powder, and sugar and process to mix.
• Process in bananas. (or just add the bananas mashed and mix in real good).
• Put in mixing bowl and by hand, mix in rest of oatmeal (one cup) and
• milk (slowly) until a soft dough is formed (may need more or less
• milk).
• Kneed lightly on a floured surface. (Note: the dough should be soft,
• but not sticking to your hands like crazy. You've added too much milk,
• kneed in more flour until you can handle the stuff reasonably.)
• Divide dough into three equal portions. Form each into a ball and
• flatten to about 1/2 to 3/4 inch thick. Cut twice crosswise into four
• wedges and put on a cookie sheet. (You can make them bigger, or cook
• without cutting into wedges, but you may have to adjust the cooking
• time. Also use a coating of flour on the bottom of each scone in order
• to keep them from sticking to the pan)
• Cook in preheated 375 degree oven for 28 minutes.
• OPTIONS:
• 1) Add raisins, small pieces of dates, dried cherries or cranberries
• (probably about 1/4 to 1/2 cup).
• 2) Add 1 teaspoon cinnamon.
• 3) Omit banana, use apple sauce (about 2 bananas worth :-) ) and
• cinnamon instead (will probably need less milk).
• 4) Omit banana, use 1/4 to 1/3 cup processed/canned pumpkin, 1/4 teaspoon
• ground nutmeg, 1/4 teaspoon ground cloves, 1 teaspoon cinnamon and an
• additional 1/4 cup sugar.
• 5) You can use buttermilk or yogurt instead of milk by decreasing the
• amount of baking powder to 1 teaspoon and adding 1 teaspoon of baking
• soda. May need to add some water, if using yogurt.