Banana-Nut Scones
Description
Drizzle banana-nut scones with a sweet maple glaze to balance the earthiness of the walnuts and the heat of the cinnamon.
Ingredients
•
2 medium bananas
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1/2 cup brown sugar
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1/4 cup Greek yogurt
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1 large egg
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1 teaspoon vanilla extract
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3 teaspoons ground cinnamon
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2 1/2 teaspoons baking powder
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1/2 teaspoon salt
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2 1/2 cups all-purpose flour
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5 tablespoons unsalted butter, chilled
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1 cup chopped walnuts, or more to taste
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1/3 cup maple syrup
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2 tablespoons unsalted butter
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1 cup confectioners' sugar, sifted
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
2
Place bananas in a large bowl; beat with an electric mixer until mashed. Add brown sugar, yogurt, egg, and vanilla, beating until smooth. Add cinnamon, baking powder, and salt, beating to combine. Add flour, 1 cup at a time, beating just until combined after each addition. Do not overmix.
3
Grate chilled butter into batter using a cheese grater. Beat to combine. Fold in walnuts using a rubber spatula. Drop batter by generous 1/4 cupfuls onto the prepared cookie sheet.
4
Bake in the preheated oven until edges and tops of scones are golden and a toothpick inserted in the center of a scone comes out with only crumbs, 17 to 20 minutes.
5
When scones have a few minutes left in the oven, combine maple syrup and butter for glaze in a small saucepan over medium heat. Cook until butter melts completely; do not boil. Remove from heat. Add just enough confectioners' sugar, whisking in a small amount at a time, to reach desired consistency for glaze.
6
Drizzle glaze over scones using a spoon or whisk.