Banana bread scones
Banana bread scones combine the moist sweetness of bananas with a scone's crumbly texture, making them an ideal treat for breakfast or brunch. Easy to prepare, they are baked to golden perfection and topped with a simple maple glaze.
Cook time 20 min
Prep time 15 min
Ingredients:
1 cup self-raising flour1 tsp cinnamon
1/4 cup butter
1/3 cup brown sugar
2 bananas
3/4 cup milk (1% fat)
1/3 cup powdered sugar
1 tsp maple syrup
Banana bread scones are a delightful twist on the classic banana bread, offering a scone's crumbly texture combined with the sweet, moist flavors of banana. Perfect for breakfast, brunch, or an afternoon treat, these scones are easy to make and use ingredients you likely already have in your pantry.
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine 1 cup of self-raising flour and 1 tsp of cinnamon. Stir until evenly mixed.
- Cut 1/4 cup (54g) of butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add 1/3 cup (72g) of brown sugar to the flour and butter mixture. Stir until it's evenly distributed.
- In a separate bowl, mash 2 bananas (approximately 240g) until smooth.
- Add the mashed bananas to the flour mixture. Pour in 3/4 cup (180g) of milk and stir until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1-inch thick. Cut the dough into 8 wedges and place them onto the prepared baking sheet.
- Bake in the preheated oven for 12-15 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- While the scones are baking, mix 1/3 cup (55g) of powdered sugar and 1 tsp (5g) of maple syrup in a small bowl. Add a small amount of milk (a few drops at a time) until the glaze reaches your desired consistency.
- Once the scones are done baking, remove them from the oven and let them cool slightly. Drizzle the glaze over warm scones.
- Your banana bread scones are now ready to be served. Enjoy them warm with a cup of tea or coffee!
Enjoy your freshly baked banana bread scones with a cup of coffee or tea. These scones are best served warm, but you can also store them in an airtight container to keep them fresh for a few days. They're sure to be a hit with family and friends!
Banana bread scones FAQ:
Bake the banana bread scones in a preheated oven at 400°F (200°C) for 12-15 minutes. They should be golden brown and a toothpick inserted into the center should come out clean.
The scones are done when they are golden brown on the top and bottom. Additionally, inserting a toothpick into the center should come out clean, indicating that the dough is cooked through.
Yes, you can replace self-raising flour with all-purpose flour and add 1 ½ teaspoons of baking powder for each cup of flour used.
Store leftover banana bread scones in an airtight container at room temperature for up to 2 days, or refrigerate them for about a week. You can also freeze them for longer storage.
Ripe bananas work best due to their sweetness and moisture. While you can use overripe bananas, avoid using green or unripe bananas as they may not provide enough sweetness and flavor.
Cooking Tips:
- Ensure the butter is cold when you mix it with the flour. This helps create a flaky texture in the scones.
- Do not over-mix the dough, as this can make the scones tough. Mix just until the ingredients are combined.
- Use ripe bananas for the best flavor and sweetness. If your bananas are not ripe enough, you can speed up the process by placing them in a brown paper bag for a day or two.
- For an extra touch of flavor, you can add a handful of chopped nuts or chocolate chips to the dough.
- Drizzle the powdered sugar and maple syrup glaze over the scones once they have slightly cooled. This ensures the glaze sets well.
Nutrition Facts
4 ServingsCalories 440kcal
Protein 7g
Carbohydrates 80g
Fiber 2.54g
Sugar 44g
Fat 13g
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