Side Pannel
Banana Bread Scones
Banana Bread Scones
- Recipe Submitted by maryjosh on 03/29/2018
Ingredients List
- For the Scones
- 3 cups flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons cold butter , cut into 1/4-inch pieces
- 1/2 cup milk (may need to add more)
- 1 egg yolk , lightly beaten
- 1 teaspoon pure vanilla extract
- 1- cup mashed banana
- For the Glaze
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 to 3 tablespoons water
Directions
Preheat oven to 400.
Grease a large, heavy baking sheet with cooking spray and set it aside.
In a large mixing bowl, combine flour, sugar, baking powder, and salt; mix until well combined.
Rub the butter into the dry ingredients with your fingers, or with a pastry cutter; rub until the mixture resembles fine crumbs.
Make a well in the center and pour in milk, egg yolk, and vanilla.
Add mashed banana.
Using a wooden spoon, combine all the ingredients just until the dough comes together.
Transfer the dough onto a lightly floured surface and knead the dough five times.
Flatten ball into a disk; cut dough-ball into 8 wedges or rounds.
Put all the wedges on the baking sheet, leaving about 1/4-inch space between them.
Bake the scones for 15 to 18 minutes, or until golden brown.
Let cool for a few minutes and then transfer the scones to a wire rack.
In the meantime, make the glaze.
In a small mixing bowl whisk together powdered sugar, vanilla and 2 tablespoons water; whisk until smooth and combined. If the glaze is too thick, add 1 more tablespoon water and whisk until smooth.
While still warm, brush each scone with the glaze.
Serve.
Grease a large, heavy baking sheet with cooking spray and set it aside.
In a large mixing bowl, combine flour, sugar, baking powder, and salt; mix until well combined.
Rub the butter into the dry ingredients with your fingers, or with a pastry cutter; rub until the mixture resembles fine crumbs.
Make a well in the center and pour in milk, egg yolk, and vanilla.
Add mashed banana.
Using a wooden spoon, combine all the ingredients just until the dough comes together.
Transfer the dough onto a lightly floured surface and knead the dough five times.
Flatten ball into a disk; cut dough-ball into 8 wedges or rounds.
Put all the wedges on the baking sheet, leaving about 1/4-inch space between them.
Bake the scones for 15 to 18 minutes, or until golden brown.
Let cool for a few minutes and then transfer the scones to a wire rack.
In the meantime, make the glaze.
In a small mixing bowl whisk together powdered sugar, vanilla and 2 tablespoons water; whisk until smooth and combined. If the glaze is too thick, add 1 more tablespoon water and whisk until smooth.
While still warm, brush each scone with the glaze.
Serve.
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