Sour Cream Scones Recipe Recipe For Banana

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BANANA BREAD SCONES



Banana Bread Scones image

Provided by Samantha Seneviratne

Categories     dessert

Time 55m

Yield 8 scones

Number Of Ingredients 12

1 extra-large, extra-ripe banana, mashed (1/2 cup)
1/3 cup heavy cream, plus more for brushing
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/3 cup packed dark brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 1/4 ounces bittersweet or semisweet chocolate, chopped (about 1/2 cup)
1 1/4 ounces (about 1/2 cup) hazelnuts, toasted, skinned, and finely chopped (see Cook's Note)
Sanding sugar for sprinkling

Steps:

  • Preheat the oven to 425 degrees F.
  • In a small bowl, whisk together the banana, cream, egg, and vanilla. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
  • Cut in the butter with a pastry blender, or 2 knives used like scissors, until the mixture resembles coarse meal with some larger pieces. (You can use your fingers if you work fast enough that the butter stays cold.) Toss in the chopped chocolate and hazelnuts.
  • Drizzle in the banana mixture and stir with a fork until the mixture is crumbly and moistened, but stop before you've mixed it into a uniform batter. Tip out the mixture onto a parchment-lined baking sheet and pat it into a 6-inch circle. Using a sharp knife or a bench scraper, cut the circle into 8 equal triangles. (At this point, you could freeze the triangles well-wrapped on their sheet for another day. Bake them from frozen.) Spread the triangles apart and brush the tops with the cream. Sprinkle with sanding sugar.
  • Bake until the scones are golden brown and set, 22 to 25 minutes. A toothpick inserted into the center of a scone should come out clean. Transfer the baking sheet to a wire rack to cool slightly. Serve warm or at room temperature. Scones are best the day they're made.

SIMPLE SCONES



Simple Scones image

Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.

Provided by Ben S.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, frozen
½ cup raisins (or dried currants)
½ cup sour cream
1 large egg

Steps:

  • Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  • In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
  • In a small bowl, whisk sour cream and egg until smooth.
  • Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  • Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g

BANANA NUT SCONES WITH MAPLE GLAZE



Banana Nut Scones with Maple Glaze image

Deliciously moist, flaky, and crumbly banana nut scones with maple glaze. Not quite banana bread or banana muffins, but everything you crave for breakfast!

Provided by Sally

Categories     Breakfast

Time 1h

Number Of Ingredients 16

1 cup mashed bananas (about 2 large ripe bananas)
1/4 cup (60g) plain Greek yogurt (or any plain yogurt or sour cream)
1/2 cup (100g) packed light or dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
2 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
5 Tablespoons (70g) unsalted butter, frozen
1 cup (125g) chopped walnuts (optional)
top before baking: 3 Tablespoons (45ml) milk and coarse sugar
2 Tablespoons (30g) unsalted butter
1/3 cup (80ml) pure maple syrup
1 cup (112g) sifted confectioners' sugar

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 CREAM SCONES



Banana Cream Scones image

Make and share this Banana Cream Scones recipe from Food.com.

Provided by OceanIvy

Categories     Scones

Time 35m

Yield 10 scones

Number Of Ingredients 13

2 3/4 cups self-rising flour
1 pinch salt
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/2 cup butter, chilled & cut in cubes
2/3 cup heavy cream
2 ripe bananas
3 tablespoons butter, melted
1 teaspoon cinnamon
1 cup sugar

Steps:

  • Preheat oven to 375°.
  • Combine first 7 ingredients in a bowl.
  • Add the butter and cut in with pastry blender until mixture resembles fine breadcrumbs.
  • Mash the bananas, add heavy cream and mix well.
  • Combine with flour mixture thoroughly to make soft dough (don't overmix).
  • If dough is sticky, add a little more flour. If dry, add a little more cream.
  • Knead briefly on a lightly floured surface and then make dough 1/2-inch thick.
  • Cut into rounds using a 3-1/2-inch cutter; brush tops with melted butter.
  • Sprinkle generously with the 1 teaspoon of cinnamon and 1 cup sugar combined.
  • Place scones at least 2 inches apart on non-stick baking sheet.
  • Bake in center of oven about 13-15 minutes, or until bottoms are browned.
  • Serve warm with butter or jam.

SOUR CREAM SCONES WITH BANANA JAM AND VANILLA CREAM



Sour Cream Scones With Banana Jam and Vanilla Cream image

From James Reason Alive and Cooking. Information given on the products used - Pura Sour Cream is a rich cultured cream with a distinctive tart taste. It has 35% butterfat and also comes in a Light variety that is reduced in fat (18%) that can also be used in this recipes. Pura Thicken Cream is the perfect cream for whipping into soft, light peaks but is also suitable for using as a pouring cream or in cooking. Pura Thickened Cream has been thickened to improve its stability and has a butterfat content of 35%. It is sometimes known as pouring or single cream.

Provided by ImPat

Categories     Dessert

Time 35m

Yield 16-20 scones, 16-20 serving(s)

Number Of Ingredients 12

2 cups self-raising flour
1/4 teaspoon salt
300 ml sour cream (Pura brand used)
1/4 cup milk
flour (extra for dusting)
milk (extra for brushing)
300 ml thickened cream (Pura brand used)
1/4 cup dark brown sugar
3 bananas (large roughly chopped)
1/4 teaspoon ground cinnamon
2 teaspoons caster sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 230°C.
  • Place flour and salt in a large mixing bowl and make a well in the centre and stir in sour cream and milk to form a soft dough.
  • Knead lightly on a floured surface until just smooth.
  • Pat to 2cm thickness and cut into round with a floured 4cm to 5cm scone cutter, taking care not to twist as you cut.
  • Place on a oven tray and brush only the tops with milk and then place in the oven in the top upper half and bake for 10 to 12 minutes or until puffed and golden brown.
  • Banana Jam - combine 1/4 cup thicken cream in a fry pan and brown sugar and heat until melted and then add bananas and cinnamon and simmer for 10 minutes stirring occasionally, until thick and jam like.
  • Vanilla Cream - lightly whip remaining cream, sugar and vanilla together until soft peaks form.
  • Serve scones with banana jam and vanilla cream.

Nutrition Facts : Calories 189.4, Fat 10.5, SaturatedFat 6.3, Cholesterol 34.8, Sodium 257.7, Carbohydrate 21.8, Fiber 1, Sugar 7.2, Protein 2.6

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