Banana Bread Scones
These Banana Bread Scones are tender, soft and studded with walnuts and ripe bananas. Topped with a maple glaze for the most perfect scone!
Equipment
- Mixing Bowl
- whisk
- Spatula
- Baking Sheet
- Round Biscuit Cutter
Ingredients
- 2 3/4 cups self-rising flour *see note
- 1/3 cup packed light brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 5 tablespoons unsalted butter chilled and cubed
- 1/2 cup toasted walnuts roughly chopped
- 3/4 cup mashed ripe banana plus 1 extra banana, sliced
- 1 cup heavy cream plus 2 tablespoons
- 2 tablespoons turbinado sugar
Topping:
- 1/4 cup powdered sugar
- pinch of salt
- 1/2 teaspoon vanilla extract
- 2 teaspoon maple syrup
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, stir together the self-rising flour, brown sugar, baking powder, and cinnamon. Add the butter and rub in with your fingers until it resembles coarse crumbs. Stir in the walnuts.
- Add the mashed banana and heavy cream. Stir with a rubber spatula until the mixture just comes together and no dry bits remain. Transfer to a lightly floured work surface and bring together a few times. Roll out to about 3/4 of an inch thick. Use a 3-inch round biscuit or cookie cutter to cut out the scones. Place on prepared baking sheet with them just barely touching each other. Rework the scraps to cut out the remaining scones.
- Brush the scones with the remaining 2 tablespoons heavy cream. Top each with a slice of banana and sprinkle with turbinado sugar. Bake until golden brown and sound hollow when tapped, about 20 to 25 minutes. Remove from the oven and allow to cool slightly.
- In a small bowl, stir together the powdered sugar, salt, vanilla and maple syrup until smooth. Drizzle the scones with the glaze and allow to set before serving. Enjoy!
Notes
Note: If you don't have self-rising flour at home, or don't want to spend money for a bag of flour for just this recipe, you can make your own at home. For every cup of flour, stir together (the 1 cup of flour) with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Adapted from Taste.au.