I had a quiet morning of baking yesterday. The temperatures were cool, the sun was promising to shine all day and the coffee was hot. What to make? Something that used bananas…I have a few kicking around in the freezer. The recipe? Read on!
The answer: Whole Wheat Banana Scones! This recipe was easy to follow and I happened to have all the ingredients on hand. I changed a few things here and there – I have marked them within the original recipe. My two best taste testers were in favor of these morning treats!
Banana Scones with Brown Sugar, Nutmeg (and a hint of Kahlua for good measure) Glaze
Adapted from The Kitchen
Makes 8 scones
2 very ripe bananas (I used 2 frozen bananas, 1 cup once mashed)
2-4 tablespoons milk, whole or 2% (Skim)
1/2 cup (4 oz) plain yogurt, whole or 2% (I used nonfat)
2 1/2 cups (12.5 oz) all-purpose flour (I used 1.5 C whole wheat and 1 C of All Purpose)
4 tablespoons (1 1/2 oz) granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
1 teaspoon cinnamon
4 tablespoons (2 oz) unsalted butter
1/2 cup chopped walnuts (I put pecans in the glaze)
For the glaze:
1 tablespoons (1 oz) salted butter
2 tablespoons (1 oz) milk, whole or 2% (again used skim)
1/4 cup (2 oz) packed brown sugar
1/4 teaspoon vanilla extract
Few grates of fresh nutmeg on my microplane zester
A dash of kahlua
1/4-1/2 cup (2-4 oz) confectioner’s sugar
Mash the bananas and then add enough milk 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 fork, pastry cutter, or your finger tips until there are no pieces of butter larger than a pea.
Pour the banana-yogurt mixture into the bowl with the flour and stir just enough to incorporate all of the flour. Fold in the walnuts, if using. This will make a fairly wet dough.
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. Freeze the scone dough for 30 minutes.
Preheat the oven to 400°F.
Peel off the top layer of wax paper and invert the scones onto a parchment-lined baking sheet. Peel off the second layer of wax paper. Slice the scones into eight wedges and pull them apart a little to give them some room to expand. Bake for 25-30 minutes, until the scones are firm to the touch and turning golden-brown on the edges. Cool completely and cut apart any scones that baked together with a sharp knife.
To make the glaze, melt the butter and the milk in the microwave for 30 seconds. 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.
Just before serving, drizzle the glaze over the scones. The glaze will harden after setting for a minute or two, and can be served right away or packed for a later snack. The glaze can make the scones a bit sticky if kept for longer than a few hours, so store any scones to be eaten later un-glazed. Extra un-glazed scones can also be frozen and re-heated in a microwave or toaster oven.
On my trial run of these I only made half the glaze recipe. I stored the remainder of the glaze in the fridge and was able to glaze on an ‘as needed’ basis. It worked really well! These would be great to store in the freezer, and make a fresh batch of glaze as needed for unexpected (or expected) guests! The banana yogurt mixture paired with the whole wheat flour provided a nice balance. The scones were not dry or crumbly at all. The glaze was a nice hint of nutmeg and brown sugar which paired oh-so-nicely with the banana scone. The kahlua? Just another subtle layer of flavor…I was feeling a tad fancy on summer vacation!!
If you try this recipe out let me know your thoughts! Thanks for reading! Now if you will excuse me…the hiking trails and swimming holes are calling my name!