How To Make Banana Nut Scones with Maple Glaze
Delightfully moist and flaky, these Banana Nut Scones are tasty treats that combine the flavors of banana and walnuts, then topped with a sweet maple glaze.
Serves:
Ingredients
- 1cupbananas,(about 2 large ripe bananas) mashed
- ¼cupplain Greek yogurt,or any plain yogurt, or sour cream
- ½cuplight brown sugar,or dark brown sugar, packed
- 1large egg
- 1tsppure vanilla extract
- 2½cupsall=purpose flour,spoon and leveled
- 2½tspbaking powder
- 1½tspcinnamon,ground
- ⅛tspnutmeg,ground
- ½tspsalt
- 5tbspbutter,unsalted, frozen
- 1cupwalnuts,chopped, optional
- 3tbspmilk and coarse sugar,for topping
For Maple Glaze:
- 2tbspbutter,unsalted
- ⅓cuppure maple syrup
- 1cupconfectioners’ sugar,sifted
Instructions
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Preheat oven to 400 degrees F.
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Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
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In a medium bowl, beat the mashed bananas, yogurt, brown sugar, egg, and vanilla extract together. Set aside.
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In a large bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Grate the frozen butter.
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Toss the grated butter into the flour mixture and combine it with a pastry cutter, 2 forks, a food processor, or until the mixture resembles a coarse meal.
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Set aside.
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Drizzle wet ingredients over flour mixture, add the walnuts, and then toss the mixture together with a rubber spatula until everything appears moistened.
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Try not to overwork the dough at any point. The dough will be sticky and a little wet.
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Drop scones, ¼ cup of dough each, at least 3-inches apart on the prepared baking sheet.
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Brush the scones with milk, then top with a little coarse sugar, if desired for extra crunch.
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Bake for 20 to 25 minutes or until lightly golden and cooked through.
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Remove from the oven and cool while making the icing. The scones taste even better after they cool down.
Icing:
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In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.
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Once the butter has melted, remove from the heat and whisk in the sifted confectioners’ sugar.
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Drizzle over scones.
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Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for about 3 to 5 days.
Recipe Notes
- Make-Ahead and Freezing Instructions: The baking powder is initially activated once wet and if baking is held off, the scones won’t rise as much in the oven. However, the decrease in rise is so slight that it doesn’t make a noticeable difference. That being said, the scone dough can be shaped into wedges and refrigerated overnight before baking. It can also be frozen before baking. Freeze the scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time in the recipe. Or thaw overnight, then bake as directed. The baked and cooled scones can also be frozen before topping with icing. To thaw, leave it out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300 degrees F oven for 10 minutes.
- To grate the butter, use a box grater or a food processor also works for grating.
Nutrition
- Calories: 285.64kcal
- Fat: 8.11g
- Saturated Fat: 4.74g
- Trans Fat: 0.27g
- Monounsaturated Fat: 1.99g
- Polyunsaturated Fat: 0.62g
- Carbohydrates: 50.06g
- Fiber: 1.39g
- Sugar: 26.88g
- Protein: 4.12g
- Cholesterol: 34.48mg
- Sodium: 187.53mg
- Calcium: 105.77mg
- Potassium: 138.06mg
- Iron: 1.54mg
- Vitamin A: 65.67µg
- Vitamin C: 1.65mg
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