TROPICAL BANANA SCONES
This is a moist, light scone with fresh banana flavor! It's easy to make and versatile. My family loves these scones, especially for breakfast. This is the perfect way to use up those bananas from the garden!
Provided by DMK
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Place chopped banana into a small bowl, cover with pineapple juice, and let sit for 15 to 20 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone liner.
- Mix flour, baking soda, baking powder, and salt together in a small bowl.
- Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until smooth; stir in yogurt.
- Drain banana chunks and save juice for another use. Fold bananas into the yogurt mixture. Fold in the dry ingredients carefully until just mixed. Dump onto the prepared baking sheet and pat into a 9- to 10-inch circle. Cut the circle into 8 wedges using a dough scraper or large knife, but don't separate them.
- Bake in the preheated oven until browned and cooked through, about 15 minutes. Let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 290 calories, Carbohydrate 38.9 g, Cholesterol 16.8 mg, Fat 13.7 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 10 g, Sodium 271.2 mg, Sugar 12.4 g
BANANA-TOFFEE DROP SCONES
Make coffee-shop scones at home. It's easy when you get a jump start with dependable Bisquick® mix.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 2 cookie sheets with cooking spray.
- In large bowl, stir Bisquick mix, toffee bits, 1/4 cup sugar, the whipping cream, vanilla, egg and bananas until soft dough forms.
- Drop dough by 10 heaping tablespoonfuls onto cookie sheets (5 per cookie sheet). Brush tops with milk; sprinkle with 2 tablespoons sugar. Refrigerate second cookie sheet while first cookie sheet bakes.
- Bake 11 to 13 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 290, Carbohydrate 43 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 400 mg, Sugar 22 g, TransFat 1 1/2 g
BANANA TOFFEE SCONES
Received this in a monthly periodical I receive. I thought it looked good. Posted it for safe keeping.
Provided by Jane from Ohio
Categories Scones
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, sugar, baking powder, cinnamon, chocolate covered toffee bits and salt in a bowl.
- Add butter and cut in with a fork until well mixed.
- Create a well in the center.
- Add milk, vanilla and bananas.
- gently mix until everything is incorporated.
- Place dough on a non stick baking sheet or on parchment paper.
- and pat into an 8 in circle that is 1 in thick.
- gently score the dough into 8 scones.
- bake at 400 degrees for 20 minutes.
- remove from oven and cut the score marks.
- place back in the oven for 5 more minutesr.
- remove and place on wire race to cool.
- store in a sealed contained for 4 to 5 days.
Nutrition Facts : Calories 236.4, Fat 9.2, SaturatedFat 5.7, Cholesterol 23.7, Sodium 239.1, Carbohydrate 34.5, Fiber 1.3, Sugar 8.9, Protein 4.2
BANANA DROP SCONES
The bananas actually go over the scones, they are not in it. A delicious tea time snack for two. From Brian TurnerUpdate 03/03/12 So easy to make, perfect for someone under the weather who needs a pickmeup.
Provided by MarraMamba
Categories Scones
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- To make the drop scones, place all the ingredients together in a bowl. Mix until well combined, to create a thick batter.
- Heat the vegetable oil in a medium non-stick frying pan on a medium heat.
- Ladle the mixture into the pan in small dollops. Cook for 1-2 minutes and turn over. Cook until golden brown.
- To make the caramelised bananas, in a medium sized frying pan on a medium heat melt the butter.
- Add the sugar and cook for two minutes until golden.
- Add the cream and banana and cook for one more minute.
- Serve the drop scones with the caramelised bananas on top.
Nutrition Facts : Calories 478.1, Fat 29.1, SaturatedFat 14, Cholesterol 159.6, Sodium 419.9, Carbohydrate 47.2, Fiber 2.1, Sugar 20, Protein 9.1
BANANA-NUT SCONES
Fluffy banana-nut scones loaded with walnuts and cinnamon!
Provided by matti
Categories Scones
Time 50m
Yield 11
Number Of Ingredients 14
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.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 56.7 g, Cholesterol 37.4 mg, Fat 15.6 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 5.7 g, Sodium 231.7 mg, Sugar 29.8 g
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