Banana Oatmeal Scones Recipes

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 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.

HOW TO MAKE PERFECT SCONES

Steps:

• Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
• Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
• Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

PECAN-BANANA BREAD SCONES

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix flour, brown sugar, baking powder, cinnamon and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 1/2 cup of the pecans. Stir in sour cream and bananas until soft dough forms.
• On lightly floured surface, knead dough lightly 5 times. On cookie sheet, press dough with floured hands to 8-inch round. Cut into 8 wedges, but do not separate.
• Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; carefully separate wedges.
• In small microwavable bowl, microwave dulce de leche on High 30 seconds or until pourable. Drizzle over scones. Sprinkle with remaining 1/4 cup pecans. Serve warm.

BANANA OATMEAL SCONES WITH MAPLE GLAZE

Steps:

• Preheat an oven to 400°F. Line a sheet pan with parchment paper, or spray with baking spray.
• In a large mixing bowl, combine the flours, oats, sugar, baking powder, salt, and spices. Whisk to combine well.
• Cut the butter into the flour mixture using a pastry cutter or your fingers. The fat should be in chunks no larger than a pea.
• In a separate bowl, combine the syrup, cream and the sour cream. Stir well to combine.
• Add the mashed bananas and the cream mixture to flour mixture and fold just until the flour is hydrated and the mix comes together. It should be slightly sticky, but if it's very sticky, fold in an additional 1/2 cup of all purpose flour.
• Turn the dough out onto a floured surface and roll out into a rectangular shape (roughly 9"x13"). Cut the the rectangle into triangles of equal size using a very sharp knife. Transfer onto your sheet pan placing them about an inch apart.
• Mix together the egg and the tbsp of water to create an egg wash. Brush each triangle lightly with the egg wash and sprinkle a generous pinch of turbinado sugar onto the tops of each triangle.
• Bake the scones for 18-20 minutes or until golden brown.
• While the scones are baking, make the maple glaze by combining the powdered sugar, melted butter, maple syrup and salt in a medium size mixing bowl. Whisk until smooth adding more maple syrup to thin the glaze to your preferred consistency.
• Remove the scones from oven and transfer to a cooling rack. Allow to cool for 10 minutes before drizzling the glaze liberally over each scone.
• Enjoy!

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.

BUTTERMILK-BANANA SCONES

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.

BANANA OAT CRANBERRY SCONES

Steps:

• Preheat oven to 425°F.
• In a large bowl, combine flour, oats, baking powder, cinnamon and salt with a whisk. Cut the butter into the dry ingredients with a fork, pastry blender or grater until it becomes crumbly. Make sure the butter is very cold, if it starts to soften, place in the freezer for about 10 minutes.
• In a liquid measuring cup, measure ¾ cup of the bananas, then add milk until it reaches 1 cup, then add maple syrup and vanilla extract and mix until well combined. Or measure the liquid ingredients in a medium bowl. Pour the banana mixture into the flour mixture and mix together with a wooden spoon until all of the ingredients are well combined.
• Take the dough, and place it on a flat surface dusted with flour. Shape it into a circle to about one inch thickness. If dough is too sticky, add some more flour. Using a chef's knife, cut the circle in half, then in quarters to get 8 equal slices.
• Carefully separate slices, and place on a baking sheet covered with parchment paper. Bake for 15-18 minutes, or until golden in colour. Remove from pan and allow to cool on cooling rack.
• Maple Glaze: Prepare maple glaze by adding the ingredients into a medium bowl, mix well with a whisk until all of the lumps are gone. Drizzle the glaze over the scones.

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.