BANANA-NUT SCONES
Fluffy banana-nut scones loaded with walnuts and cinnamon!
Provided by matti
Categories Scones
Time 50m
Yield 11
Number Of Ingredients 14
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
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
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
ICED CINNAMON BUN SCONES
Make and share this Iced Cinnamon Bun Scones recipe from Food.com.
Provided by gailanng
Categories Scones
Time 50m
Yield 8 scones
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°. Line a large, heavy baking sheet with parchment paper. In a food processor, pulse the brown sugar with the 2 tablespoons of softened butter and 1 teaspoon of the cinnamon until soft crumbs form. Transfer the mixture to a bowl.
- In the processor, combine the 3 cups of flour with the granulated sugar, baking powder, salt and the remaining 1/4 teaspoon of cinnamon and pulse to blend. Add the cold diced butter and pulse until the mixture resembles small peas. Transfer the mixture to a large bowl and make a well in the center.
- Add the cream, egg and vanilla to the well and stir to combine. Using a wooden spoon, gradually stir in the flour mixture until a firm dough forms. Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.
- Lightly dust a work surface with flour. Turn the dough out onto it and knead 3 times. Pat or roll the dough into an 8-inch round, about 1 inch thick. Cut into 8 individual wedges, then transfer the scones to the baking sheet and refrigerate for 20-30 minutes (may be frozen and and baked directly from the freezer). Bake for 18 to 20 minutes or until browned. Let cool slightly on the sheet, then transfer to a wire rack.
- In a medium bowl, beat the cream cheese with the lemon juice. Beat in the confectioners' sugar until smooth. (Note: If the icing is too thick, add about 1 tablespoon milk). Spread the icing over the warm scones.
Nutrition Facts : Calories 656.3, Fat 28.9, SaturatedFat 17.6, Cholesterol 110.1, Sodium 333.8, Carbohydrate 94, Fiber 1.5, Sugar 56, Protein 6.9
CINNAMON BUN SCONES
Easy to make, moist and flavorful! My husband loves these. He says they taste like a cinnamon roll and I say that they are MUCH easier and quicker to make than cinnamon rolls. Try them! This is one of the ultimate comfort foods, in my opinion.
Provided by Juenessa
Categories Scones
Time 40m
Yield 9-12 scones
Number Of Ingredients 15
Steps:
- Heat oven to 425°F.
- Spray a cookie sheet with cooking spray.
- In food processor, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well.
- Cut butter into 5-6 pieces, add to food processor, and pulse until butter is size of small peas--do not over pulse.
- Transfer dry mixture to larger bowl.
- In small bowl, combine milk, egg and vanilla; blend well.
- Add wet ingredients to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
- In another small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well.
- Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.).
- Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
- Bake 11-15 minutes or until golden brown. Remove to wire rack; cool 5 minutes.***.
- Glaze:.
- In small bowl, combine confectioners' sugar, grated orange zest and enough orange juice or milk for desired consistency; mix until smooth.
- Drizzle over top of warm scones.
- Serve warm.
- ***When I make these, I have 9 scones and it takes 18 minutes to bake them in my oven.
Nutrition Facts : Calories 364.8, Fat 16.8, SaturatedFat 7.6, Cholesterol 53.5, Sodium 206, Carbohydrate 48.4, Fiber 2.5, Sugar 18.8, Protein 6.4
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