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These easy Banana Bread Scones have the sweet and delicious taste of Banana Bread in a scone! A.K.A. Comfort Food. This scone recipe is perfect for breakfast or a quick snack.
THE PERFECT FLUFFY SCONES FOR BANANA LOVERS
HEY YOU!! Happy, HAPPY MONDAY!
Cool people put bananas in their scones! But, first. Should I tell you about my Frozen-filled weekend? Yes. Yes, I should.
Ana’s Birthday Party was yesterday and, if you ask me, it looked more like we were celebrating Elsa and less like we were celebrating Ana’s 5th. We had the movie Frozen playing on our 1000-inch TV (exaggerating!), Frozensoundtrack BLASTING from her bedroom, and 8 little girls singing Let It Go as loud as they possibly could.
Do you know how loud a bunch of 5 and 6 year-old girlsARE? HOLYears-ringing!!
Another thing? Instead of cleaning up the mess, I watched Sweet Home Alabama after everyone left. I had to unwind. That bottle of Chardonnay was of huge help!
You know, I also have to let you in on a little secret.
I don’t measure flour. I don’t measure sugar, either. I just eyeball every.thing.
This is me talking to myself, out loud, which is pretty normal: “Meh. That looks like 1/2-cup… THAT is definitely about a teaspoon… Hm… This is about 1/4-ish cup… give or take…”
You know what happens when you eyeball? When BAKING?!?
Yah. Sometimes (alotta times) it does.not.work.out.
It’s cool, though… I just get to eat 3-times more banana bread scones than you.
Have to admit,I’m SOglad that my dad also could care less about perfect texture thushe always helps me out with eating up my imperfect sweets. It happens very, veeery often… Not to worry – I always figure it out by whipping-out those measuring cups and spoons.
The thing about scones is that, one, they’re good for breakfast, and two, they’re good for a snack, and three, they’re good for any time of the day.
Since staring at these scones should totally convince you to make them, I will not make a big closing argument aboutwhy you SHOULD make them! AND, while I’m still telling you what to do, make sure to measure out 1-CUP mashed banana. 😀
ENJOY!
Banana Bread Scones
Katerina | Diethood
These easy Banana Bread Scones have the sweet and delicious taste of Banana Bread in a Scone! A.K.A. Comfort Food. This scone recipe is perfect for breakfast or a quick snack.
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.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
We love using oil as it is light on animal fat and also very easy to use. Because we serve the scones with butter or whipped cream, it is okay not to use butter in the scone itself. However, if you prefer a scone made with butter, rub the butter into the dry ingredients until the flour resembles a coarse type of grain.
Why are my scones not light and fluffy? The trick to getting beautiful light and fluffy scones is to handle the dough as little as possible. So when scones don't rise or aren't fluffy, it could be because the dough was over mixed or over kneaded, which makes them more dense.
To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.
How to make scones rise high? Once you've cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.
Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.
They are typically extremely high in calories from the heavy butter and cream. And, although scones with fruit might seem healthier, most are even higher in calories and still high in saturated fat. Steer clear of scones.
It's usually one or the other. The clotted cream is spread liberally over each slice of scone and a little strawberry jam is placed on top. If you don't have clotted cream then you use butter instead. Though, you could use any type of jam, strawberry is probably the most authentic variety.
Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.
You might need a teaspoon or two more cream as its consistency is thicker than milk. Large Egg - The egg helps bind the ingredients together and increases the richness and flavour. Unsalted butter - Has to be cold to create flaky layers within the scone.
Perhaps there wasn't enough liquid, or it could be that the dough was overworked and / or the scones were overbaked. If you're measuring the liquid in a jug, make sure you check the amount at eye level. The dough should be handled gently and feel moist. If there are any crumbs in the bowl it will need a spot more milk.
If the dough is chilled and left overnight then the scones may not rise as much when baked, as the raising agent will have expired. Instead, we would suggest freezing the scones and baking them from frozen, as freezing helps to suspend the action of the bicarbonate of soda.
The best scones have a crisp, slightly caramelized exterior and a tender, buttery, just-sweet interior. They can be dressed up with a glaze, studded with fruit or nuts, or gently spiced. Whichever route you go, we're here to help you achieve scone perfection. These are F&W food editor Kelsey Youngman's favorite tips.
Always leave your scones to rest before baking. This lets the gluten in the flour rest & calm down a little. 10 minutes is ideal but if you can do longer, even better.
Be sure to double or even triple sift your flour, as it takes away the clumps in the flour allowing for more air pockets in the scone dough - the result being a fluffier and more crumbly scone.
The mixture may have been too wet or the baking tray might have been too heavily greased. Twisting the cutter when cutting the scones can also have this effect.
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