Banana Pumpkin Mini Scone Recipes

BANANA PUMPKIN MINI SCONE RECIPE

Steps:

• Preheat the oven to 425F
• Mix the first 5 (dry) ingredients in a bowl.
• Add the mashed banana, canned pumpkin, chocolate chips & melted butter.
• Mix well.
• Spoon into non-stick mini scone pan or drop by tablespoon fulls on a greased baking sheet.
• Bake 12 minutes.
• Sprinkle with powdered sugar if desired and serve.

MOIST PUMPKIN SCONES

Steps:

• In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

MINI PUMPKIN SCONES

Steps:

• Preheat oven to 400°F. Combine flour, sugar, baking powder, salt and spices in a large bowl.
• To the dry ingredients, begin grating the butter. Stir to ensure that all butter is coated with the flour mixture.
• In a new bowl, whisk together the pumpkin, half and half and egg. When ready, use a spatula to fold the pumpkin mixture into the dry ingredients.
• Sprinkle a clean surface with flour. Knead dough 4-5 times, then divide in half and form each dough ball into a 1/2 in thick round. Slice each into 8 pieces to form your scones.
• Place on 2 baking sheets that pave been lined with parchment. Bake for 10-14 minutes, just until the tops begin to brown. Cool on rack.
• GLAZE: Whisk powdered sugar and milk together. Brush on each scone and let set.
• SPICE GLAZE: Whisk together powdered sugar, milk and spices. This one you will want to drizzle - not brush - over the top of each scone. Allow to set.

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.