BANANA SCONES
Make and share this Banana Scones recipe from Food.com.
Provided by swirlycinnacakes
Categories Scones
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder, salt and ginger. Cut butter into a few chunks and rub it into the flour mixture with your fingertips.
- Mix milk and vanilla in a small glass. Pour about 4 tablespoons into the flour mixture and stir until the mixture starts to come together. Add the banana chunks and continue to stir, adding more milk if necessary, until dough comes together.
- Pat dough into a disk about 1 inch thick. Cut into four sections with a knife and place each on baking sheet.
- Bake at 400F for 17-20 minutes, until light gold.
- Cool on wire rack or eat warm. These scones are best the day they are made.
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
BUTTERMILK-BANANA SCONES
Tender, buttery scones with a lovely hint of cinnamon. Infused with moisture and flavor from the ripe bananas. These are a tasty way to start the day-perfect with some tea or coffee!
Provided by Rebekah Rose Hills
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat (such as Silpat®).
- Combine 2 3/4 cups flour, brown sugar, baking powder, cinnamon, and salt in a medium bowl; stir to blend. Toss in cold butter and cut it into the dry mixture with a pastry cutter until mixture resembles coarse crumbs.
- Blend mashed bananas, buttermilk, and vanilla together in a small bowl. Pour into the dry ingredients and stir gently until the mixture comes together. If it's a little too wet, add just a little bit more flour. Handle as lightly as possible and form into a disc on the prepared baking sheet. Gently cut into 12 wedges or just score the disc.
- Bake in the preheated oven until golden brown and baked all the way through, 22 to 28 minutes. Cool on the baking sheet for a few minutes before moving to a rack to complete cooling.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 31.8 g, Cholesterol 20.9 mg, Fat 8.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 5 g, Sodium 200 mg, Sugar 7.6 g
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-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
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