Banana Nut Scones
Course:
Breakfast
Ingredients
- 313 grams Plain Flour
- 21⁄2 teaspoons Baking Powder
- 11⁄2 teaspoon Cinnamon
- 1⁄8 teaspoons Nutmeg
- 1⁄2 teaspoons Salt
- 71 grams Butter (frozen, then grated)
- 230 grams Bananas (mashed; ~3-4)
- 60 grams Plain Yogurt
- 100 grams Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 125 grams Walnuts
- 45 millilitres Milk
Steps
- Preheat oven to 200°C conventional. Prepare baking sheet(s).
- In a large bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt together.
- Grate the frozen butter using a box grater or food processor. Toss the grated butter into the flour mixture and combine it with a pastry cutter, two forks, or your fingers until the mixture resembles coarse meal. Set aside in the fridge.
- In a stand mixer or medium bowl with a handheld mixer, beat the mashed bananas, yogurt, brown sugar, egg, and vanilla extract together. Set aside.
- Drizzle wet ingredients over flour mixture, add the walnuts, and then toss the mixture together with a rubber spatula until everything appears moistened. Try your best to not overwork the dough at any point. Dough will be sticky and a little wet.
- Drop scones, 1/4 cup of dough each, at least 3 inches apart on the prepared baking sheet that will fit in the fridge. Note: the scones turn out better if they're imperfect and formed by hand. Do not use a perfect scoop! The bumps and ridges get crispy.
- Refrigerate dough for 15 minutes. (optional, but recommended)
- Remove from the fridge and brush scones with milk.
- Bake for 18–20 minutes or until lightly golden and cooked through -- about 90°C internal.
- Allow to cool slightly before eating.
Source: https://sallysbakingaddiction.com/banana-nut-scones-with-maple-glaze/#tasty-recipes-69468