Banana Nut Cream Scones Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
• 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.
• 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.
• 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.
• 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.
• Drizzle glaze over scones using a spoon or whisk.

Steps:

• 1. In a stand up mixer combine all dry ingredients. Mix well till incorporated. Add melted butter and mix till resembles coarse crumbs. Add egg, bananas, buttermilk. Mix completely
• 2. I used a large pizza pan and sprayed with cooking spray then put a piece of parchment paper to cover it. Your batter will be sticky this is OK Pour your mixture onto the parchment paper, now with well floured hands make a 10 inch circle on the paper.
• 3. This part is tricky so keep your hands floured otherwise the dough will stick and not form like u want. Should only be 10 inches so it will be thick that is what u want. Now flour a knife or pizza cutter and slice 8-10 triangles, but only separate slightly for now.
• 4. Bake at 350* for 25 minutes Remove from oven and make sure scones are completely separated now, if not cut all the way thru. Put back in oven for 10 more minutes Remove and cool completely.
• 5. Here is the frosting:: 4oz cream cheese softened 1 1/2 cups of powdered sugar 5 T. heavy cream 1 t. Vanilla extract Put all of this in bowl and beat till well combined, then fold in 1/2 cup of chopped walnuts.
• 6. Once scones are cool I lifted mine with the parchment paper into a Tupperware dish that I use for my pies and put it right in, fit perfect for this job. I frosted the scones and put in frig. this will keep up to three days in frig
• 7. When you pull out of frig I just lift up on the parchment paper to help see the lines I had already made in the scones. Once u frost might be hard unless you separate totally but I left mine together. Helps get moist..

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.

Steps:

• Heat oven to 400.
• Mix dry ingredients together (oatmeal, flours, baking powder, cinnamon). Stir oil into dry ingredients well. Add cinnamon chips and walnuts and stir. In a clear measuring cup, add mashed banana, milk to 3/4 cup (banana plus milk should equal 3/4 cup), and vanilla. Combine wet and dry ingredients; stir until the dry ingredients are damp.
• Drop dough onto parchment paper lined or greased baking sheet, and form into a 5" diameter circle. Cut into four triangles - it's ok to leave them in a circle. Sprinkle with oats and sugar.
• Bake at 400 for 20 minutes, until lightly browned.

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.

Steps:

• Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
• Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
• Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.