True story – I LOVE scones (wow…bold lettering AND underlined…can you tell how much I love them?) That includes these Banana Nut Scones! But I don’t like paying high prices for one OR getting one in a coffee house that is dry, crumbly, and rather sawdust-like. UGH.
Seriously, scones are so very quick, easy, and inexpensive to make! You can make EIGHT scones for a little more than what some people will pay for ONE! Why not whip up a batch, and freeze a few for later? These scones are good for “those times“. You know…the times you’re running fast and furious to get to a meeting and forget to eat breakfast…or you’re snowed in…or you need something yummy to enjoy with your afternoon cup of coffee or tea…OR you’ve got an overly-ripe (dead) banana on the counter and it needs to either go to the resting place for dead bananas or be used in all it’s “Banana-ness” for something yummy! All very valid reasons (in my humble opinion) for making BANANA NUT SCONES!
I found this recipe online, made a few minor changes, and just like that had 8 delicious scones (half to be eaten and half to be given away). If you like the flavor of banana nut bread, you will LOVE these scones!
I enjoyed nibbling (i.e. “scarfing”, but nibbling sounds daintier) a scone while sipping my morning coffee and writing in my beloved Gratitude Journal (a daily practice of mine to name and write God’s blessings, as I become aware of and see them in my life story). Boy, was I grateful for that scone! I hope you will give them a try…think you will enjoy them.
Recipe Adapted from: http://heatherchristo.com/cooks/2013/01/10/banana-scones/
- 2 cups flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 8 Tablespoons cold butter, cut into small pieces
- 1 large banana ( very ripe, mashed)
- 2 Tablespoons milk or heavy cream (I used milk)
- 1 egg, beaten slightly
- ½ cup pecans or walnuts, chopped (I used pecans)
- 1 Tablespoon milk or heavy cream
- Granulated sugar (for sprinkling)
- 1½ cups confectioner's sugar (powdered)
- ¼ teaspoon banana extract
- ¼ teaspoon vanilla extract
- 3-4 teaspoons warm water (to get glaze to correct "painting" consistency)
- Preheat oven to 400 degrees. While oven preheats, line a baking sheet with parchment paper.
- In the bowl of a food processor (or in a large bowl if making them by hand), combine all of the dry ingredients. Add the cold chunks of butter to the processor and pulse to cut in butter (or cut in by hand with a pastry cutter).
- In a separate bowl, mix the mashed banana, the milk (or heavy cream), and the egg; Mix these ingredients together, till well blended.
- Add the banana mixture to the dry ingredients and pulse till the dough comes together in a "shaggy" looking dough ball (If mixing by hand, stir and stir till you have a "shaggy" looking dough ball).
- Turn the dough ball onto a floured work surface and mix in the pecans or walnuts by hand (might want to flour your hands) till blended.
- With floured hands (sprinkle a bit more flour on dough if necessary, cause the dough is sticky), gently form the dough ball into a round "disc" approximately 8 inches across.
- Using a sharp knife or a pizza cutter (my weapon of choice!), cut the disc into 8 scones.
- Gently pick up each scone and re-arrange them in a circle on the prepared baking sheet.
- Brush the top of each scone with the 1 TBSP of cream or milk, and lightly sprinkle with granulated sugar.
- Bake the scones at 425 degrees for 20-23 minutes (mine were ready at the 20 minute mark-just keep an eye on them). Bake till golden brown.
- When done, remove from baking sheet to a wire rack, with parchment or foil underneath (to catch any drips from glaze icing). Let cool.
- While cooling, mix up the glaze ingredients. Once scones are completely cooled off, "paint" the icing over the tops of the scones, completely covering the surface. ENJOY!