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MAPLE GLAZED BANANA BREAD SCONES

A light and delicious scone with a mild banana flavor with chopped walnuts and cholate. Drizzled with maple glaze.
Servings 8 scones

Ingredients

Banana Bread Scones

  • 1/2 cup extra ripe banana, mashed using a fork or 1 extra large banana that is overly ripe
  • 1/3 cup heavy cream plus extra for brushing on the unbaked scones
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1/3 cup dark brown sugar light brown can be used as well
  • 1 TBS baking powder
  • 1/2 tsp kosher sald
  • 1/2 cup unsalted butter, cut into 1/2 inch pieces or 1 stick
  • 1/2 cup semi sweet chocolate, chopped into small bits
  • 1/3 cup walnuts, chopped

Maple Glaze

  • 2 TBS melted unsalted butter
  • 1/3 cup maple syrup
  • 1 cup confectioner's sugar

Instructions

  • Preheat oven to 400 degrees.
  • Line a baking sheet with parchment paper.
  • In a 2 cup measuring cup measure out one-third cup of cream and add the egg, banana, and vanilla. Whisk until completely blended.
  • In a large mixing bowl add the flour, brown sugar, baking powder and salt. Whisk to combine.
  • Add the cubed butter to the flour mixture and stir to cover with flour.
  • Shingle the butter between your thumb and forefinger to break apart. Take your time and do not smash the butter into too small of pieces. Or use two knives or a pastry cutter to incorporate the butter until the flour mixture resembles coarse sand.
  • Add the chocolate and nuts to the dry mixture and gently stir to combine.
  • Add the wet ingredients to the dry. Using a spoon or your hands mix the dough until just incorporated. Don't overmix! The dough will be a bit shaggy. This is a sign of good scones.
  • Turn the dough onto a piece of parchment paper on your workspace and shape it into a 6-inch circle.
    It should be about an inch tall and craggy.
  • Cut the scone dough into 8 even triangles. Cut the dough in half and then each half into half and then each quarter into half again.
  • Put the 8 triangles on a parchment-lined baking sheet about 2 inches apart.
  • Cool them in the refrigerator for 15-30 minutes.
  • When the scone dough comes out of the refrigerator, brush them with a little heavy cream and bake for 15-20 minutes. Or until they are golden brown and done inside.
  • Remove the baked scones from the oven and let them cool on a wire rack.
  • When they are cooled drizzle with the maple glaze

MAKING THE MAPLE GLAZE

  • Microwave 2 TBS butter in a 2 cup microwave-proof measuring cup until it is melted. Add the maple syrup and stir to combine.
  • Add the confectioner's sugar and whisk until it makes a glaze.
  • Drizzle on scones liberally.

Eating The Scones While They Are Hot

  • Remove the scones from the oven and let them cool for about 5 minutes if you want to eat then hot.
    Drizzle the glaze on each scone when they are plated. The glaze will melt into the holes and crags of the scone.