It’s a little funny that when I see browning bananas I actually get excited instead of sad because that means more banana bread recipes!! For all banana bread recipes, the browner the bananas the better since they make a moister and tastier cake/bread/muffin/scone.
When I found this recipe I was eager to try it out because it combined two things that I love, but didn’t necessarily think went together: banana bread and scones. The only thing I wish was that it made more than 8 scones since 3 were gone within minutes. The scones tasted even better this morning with a 30-second pop in the microwave topped with warm glaze (which I stuck in the microwave for 30 seconds also). These things are deadly…
The scones are really moist because of the bananas and taste like banana bread and cake combined. I will tell you that the true secret to this recipe is the glaze. It is delicious on its own (yes I took spoonfuls from the bowl) , but on top of the scones, it is perfect. The two flavors pair well and really transform the scones into something special. They are definitely more like a dessert/tea time treat rather than breakfast because of the sweet glaze. (Don’t tell anyone I ate mine for dessert and breakfast).
Halfway through eating this, I thought “whoops aren’t I supposed to be photographing these?,” I must put down my spoon…with extra glaze on it…
These scones were easy and highly recommended. I will be adding them to the “what to make with browned bananas” pile and will definitely be trying them again.
Banana Bread Scones with Brown Sugar Glaze
Makes 8 scones
For the scones:
- 1/2 cup chopped walnuts
- 2 very ripe bananas (about 1 cup once mashed)
- 2-4 tablespoons half and half or whole milk
- 1/2 cup (4 ounces) 0% or 2% plain Greek yogurt
- 2 1/2 cups all-purpose flour
- 4 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 4 tablespoons unsalted butter
For the glaze:
- 1 tablespoon salted butter (if you don’t have, use unsalted and add a small pinch of salt)
- 2 tablespoons (1 ounce) half and half or whole milk
- 1/4 cup packed brown sugar
- 1/4 teaspoon vanilla extract
- 1/4 – 1/2 cup confectioner’s sugar, sifted
- Place your walnuts in a pan and place them in the toaster oven (or oven) for approximately 5 minutes. Be careful when toasting nuts, check on them often as they burn quickly and burnt nuts don’t taste good. Set toasted nuts aside to cool.
- Place your bananas in a ricer and mash them into a 2-cup measuring cup. If you don’t have a ricer, mash with a fork. Add enough milk to the measuring cup to make one total cup (if necessary). Stir in the yogurt and set aside.
- Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Cut the butter into several pieces. Work it into the dry ingredients using a pastry cutter or fork until there are no pieces of butter larger than a pea (this takes approximately 1-2 minutes).
- Pour the banana-yogurt mixture into the bowl with the flour and with a large spatula stir just enough to incorporate all the flour. Fold in walnuts. If there are stray pieces of dough, quickly use your hands to incorporate them. (Try to limit touching the dough with your hands, the heat from your hands heats the dough up).
- Line a dinner plate with a piece of wax paper and turn the dough out on top. Pat it into a disk about 1-inch thick and cover with another piece of wax paper. Place the plate of dough in the freezer for 30 minutes.
- Preheat the oven to 400 degrees.
- Remove the disk of dough from the plate, remove the wax paper and place it onto a parchment-lined baking sheet (the flat side of the dough should be flat against the baking sheet). Slice the dough into eight wedges (like cutting a pizza) and pull them apart a little to give them room to expand.
- Bake for 25-30 minutes until the scones are firm to the touch and are turning golden-brown on the edges. If the scones start to brown before they are firm, put tin foil over the top of them and continue baking until firm. This will prevent them from burning.
- Cool completely and cut apart any scones that baked together with a sharp knife.
- For the glaze, place the butter and milk into a 2-cup measuring cup and melt in the microwave for 1 minute. Add the brown sugar and vanilla, and stir until the sugar has melted (heat for an additional 30 seconds in the microwave if necessary). Whisk in the confectioner’s sugar, starting with 1/4 cup. Add more confectioner’s sugar if desired to make a thicker glaze.
- Before serving, drizzle the glaze over the scones with a spoon or whisk (like I did since I was lazy). The glaze will set after a minute or two. Note: only glaze the scones right before serving them. Otherwise keep the scones and the glaze separate as the glaze will make the scones sticky to the touch if they sit for too long.
Adapted from TheKitchn