Banana Toffee Drop Scones Recipes

BANANA NUT SCONES WITH MAPLE GLAZE

Steps:

• Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
• In a medium bowl, beat the mashed bananas, yogurt, brown sugar, egg, and vanilla extract together. Set aside.
• In a large bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating). Toss the grated butter into the flour mixture and combine it with a pastry cutter, two forks, a food processor, or your fingers until the mixture resembles coarse meal. 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. Brush scones with milk, then top with a little coarse sugar if desired for extra crunch. Tastes great!
• Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and cool as you make the icing. The scones taste even better after they cool down!
• In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Drizzle over scones.
• Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for about 3-5 days.

BANANA DROP SCONES

Steps:

• To make the drop scones, place all the ingredients together in a bowl. Mix until well combined, to create a thick batter.
• Heat the vegetable oil in a medium non-stick frying pan on a medium heat.
• Ladle the mixture into the pan in small dollops. Cook for 1-2 minutes and turn over. Cook until golden brown.
• To make the caramelised bananas, in a medium sized frying pan on a medium heat melt the butter.
• Add the sugar and cook for two minutes until golden.
• Add the cream and banana and cook for one more minute.
• Serve the drop scones with the caramelised bananas on top.

BANANA TOFFEE SCONES

Steps:

• Combine flour, sugar, baking powder, cinnamon, chocolate covered toffee bits and salt in a bowl.
• Add butter and cut in with a fork until well mixed.
• Create a well in the center.
• Add milk, vanilla and bananas.
• gently mix until everything is incorporated.
• Place dough on a non stick baking sheet or on parchment paper.
• and pat into an 8 in circle that is 1 in thick.
• gently score the dough into 8 scones.
• bake at 400 degrees for 20 minutes.
• remove from oven and cut the score marks.
• place back in the oven for 5 more minutesr.
• remove and place on wire race to cool.
• store in a sealed contained for 4 to 5 days.

BANANA SCONES

Steps:

• Preheat oven to 400°F Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, sugar, baking powder, salt and ginger. Cut butter into a few chunks and rub it into the flour mixture with your fingertips.
• Mix milk and vanilla in a small glass. Pour about 4 tablespoons into the flour mixture and stir until the mixture starts to come together. Add the banana chunks and continue to stir, adding more milk if necessary, until dough comes together.
• Pat dough into a disk about 1 inch thick. Cut into four sections with a knife and place each on baking sheet.
• Bake at 400F for 17-20 minutes, until light gold.
• Cool on wire rack or eat warm. These scones are best the day they are made.