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Banana-Nut Scones

4

50 min

Banana-Nut Scones

Banana-Nut Scones Photo 1

Time

50 min

Serving

11 persons

Calories

380

Rating

4.00★ (7)

Cuisine

Author: Victoria Buriak
Fluffy banana-nut scones loaded with walnuts and cinnamon!

Ingredients

  • medium bananas: 2 piece
  • brown sugar: 0.5 cup
  • Greek yogurt: 0.25 cup
  • egg: 1 piece
  • vanilla extract: 1 tsp
  • ground cinnamon: 3 tsp
  • ½ teaspoons baking powder: 2 piece
  • salt: 0.5 tsp
  • ½ cups all-purpose flour: 2 piece
  • unsalted butter, chilled: 5 Tbsp
  • walnuts: 1 cup (to taste, chopped)
  • maple syrup: 0.33333 cup
  • unsalted butter: 2 Tbsp
  • confectioners' sugar, sifted: 1 cup

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
    Banana-Nut Scones Photo 2
  2. 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.
    Banana-Nut Scones Photo 3
  3. 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.
    Banana-Nut Scones Photo 4
  4. 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.
    Banana-Nut Scones Photo 5
  5. 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.
    Banana-Nut Scones Photo 6
  6. Drizzle glaze over scones using a spoon or whisk.
    Banana-Nut Scones Photo 7

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