Banana Nut Scones With Maple Glaze Recipes

BANANA NUT SCONES WITH MAPLE GLAZE

Steps:

• In a large mixing bowl, whisk together the chickpea flour, baking powder and cinnamon.
• Add the coconut oil to the flour and use a fork to mix into the flour. Mix until the coconut oil is well combined. Your mixture should be powdery & dry.
• In a smaller mixing bowl, mash the bananas until almost all lumps are gone. Mix in the coconut milk and sugar until combined.
• Pour the banana mixture into the dry ingredients and mix together. Stir in the walnuts. You should have a thick sticky batter. Cover and refrigerate for 30 minutes to allow the coconut oil to harden so it doesn't spread too much when baking.
• Preheat oven to 375°F/190°C. Lightly grease or line a large baking tray with baking paper.
• When you're ready to bake scoop out large spoonfuls of the dough and drop onto your prepared tray. Leave at least 2 inches in between dough leaving a little room for spreading as they bake. Bake for 15-20 minutes - the tops with be golden and the scones firm.
• As the scones are in the oven prepare your glaze. Simple mix together the sugar, maple and almond milk together in a small bowl or cup. Mix until no lumps remain and you're left with a thick glaze.
• Let the scones cool on the baking tray for about 5 minutes before transferring to a wire rack to cool completely. Once cool drizzle over the glaze and enjoy!
• These are best enjoyed fresh the day you make them. If you have any leftovers I recommend warming them up in the microwave or on a low heat in the oven before eating them and they'll be good as new.

MAPLE-OATMEAL SCONES

Steps:

• Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
• Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
• Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
• To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

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.

BANANA NUT SCONES WITH MAPLE GLAZE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• 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.
• Toss the grated butter into the flour mixture and combine it with a pastry cutter, 2 forks, a food processor, or until the mixture resembles a 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 not to overwork the dough at any point. The dough will be sticky and a little wet.
• Drop scones, ¼ cup of dough each, at least 3-inches apart on the prepared baking sheet.
• Brush the scones with milk, then top with a little coarse sugar, if desired for extra crunch.
• Bake for 20 to 25 minutes or until lightly golden and cooked through.
• Remove from the oven and cool while making the icing. The scones taste even better after they cool down.
• Icing:
• In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.
• Once the butter has melted, remove from the 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 to 5 days.

BANANA-NUT SCONES

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.