Banana Drop Scones Recipes

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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 DROP SCONES



Banana Drop Scones image

The bananas actually go over the scones, they are not in it. A delicious tea time snack for two. From Brian TurnerUpdate 03/03/12 So easy to make, perfect for someone under the weather who needs a pickmeup.

Provided by MarraMamba

Categories     Scones

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

45 g self-raising flour
1 free-range egg
150 ml milk
1 tablespoon vegetable oil
1 tablespoon butter
2 tablespoons caster sugar
4 tablespoons double cream
1 banana, cubed

Steps:

  • To make the drop scones, place all the ingredients together in a bowl. Mix until well combined, to create a thick batter.
  • Heat the vegetable oil in a medium non-stick frying pan on a medium heat.
  • Ladle the mixture into the pan in small dollops. Cook for 1-2 minutes and turn over. Cook until golden brown.
  • To make the caramelised bananas, in a medium sized frying pan on a medium heat melt the butter.
  • Add the sugar and cook for two minutes until golden.
  • Add the cream and banana and cook for one more minute.
  • Serve the drop scones with the caramelised bananas on top.

Nutrition Facts : Calories 478.1, Fat 29.1, SaturatedFat 14, Cholesterol 159.6, Sodium 419.9, Carbohydrate 47.2, Fiber 2.1, Sugar 20, Protein 9.1

BANANA-NUT SCONES



Banana-Nut Scones image

Fluffy banana-nut scones loaded with walnuts and cinnamon!

Provided by matti

Categories     Scones

Time 50m

Yield 11

Number Of Ingredients 14

2 medium bananas
½ cup brown sugar
¼ cup Greek yogurt
1 large egg
1 teaspoon vanilla extract
3 teaspoons ground cinnamon
2 ½ teaspoons baking powder
½ teaspoon salt
2 ½ cups all-purpose flour
5 tablespoons unsalted butter, chilled
1 cup chopped walnuts, or more to taste
⅓ cup maple syrup
2 tablespoons unsalted butter
1 cup confectioners' sugar, sifted

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.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 56.7 g, Cholesterol 37.4 mg, Fat 15.6 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 5.7 g, Sodium 231.7 mg, Sugar 29.8 g

BUTTERMILK-BANANA SCONES



Buttermilk-Banana Scones image

Tender, buttery scones with a lovely hint of cinnamon. Infused with moisture and flavor from the ripe bananas. These are a tasty way to start the day-perfect with some tea or coffee!

Provided by Rebekah Rose Hills

Time 40m

Yield 12

Number Of Ingredients 9

2 ¾ cups all-purpose flour, or more as needed
¼ cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup cold butter, cut into pieces
1 cup mashed ripe bananas
¾ cup buttermilk
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat (such as Silpat®).
  • Combine 2 3/4 cups flour, brown sugar, baking powder, cinnamon, and salt in a medium bowl; stir to blend. Toss in cold butter and cut it into the dry mixture with a pastry cutter until mixture resembles coarse crumbs.
  • Blend mashed bananas, buttermilk, and vanilla together in a small bowl. Pour into the dry ingredients and stir gently until the mixture comes together. If it's a little too wet, add just a little bit more flour. Handle as lightly as possible and form into a disc on the prepared baking sheet. Gently cut into 12 wedges or just score the disc.
  • Bake in the preheated oven until golden brown and baked all the way through, 22 to 28 minutes. Cool on the baking sheet for a few minutes before moving to a rack to complete cooling.

Nutrition Facts : Calories 213.7 calories, Carbohydrate 31.8 g, Cholesterol 20.9 mg, Fat 8.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 5 g, Sodium 200 mg, Sugar 7.6 g

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