I don’t think I’ve ever met a child that doesn’t adore banana bread. Regardless of age, gender, or particular palate preferences, it seems to me that this baked good is a staple in most family kitchens.
I’m no different; I’ve been making the same banana loaf recipe for years, and while it’s certainly popular with my kids, this scone version of the ubiquitous quick bread just might be even more so.
There are several things I love about this recipe, with taste being at the top of the list. I’m also partial to the low sugar and butter content, and the fact that some of the flour can easily be replaced with a whole grain variety, which we tried with great success.
Here are four tips to help you with the successful baking and storing of your scones:
- Scones need to be baked in a moderate to hot oven so the dough sets quickly producing a product with a golden brown top, sides, and bottom. The interior should be light in colour and soft in texture.
- Scones that are placed together on a baking sheet will have soft sides and less crispy edges. By placing them farther apart the scones will be crusty all over.
- Scones are baked when they are golden brown in colour and knife inserted into the centre comes out clean.
- Uncovered scones will retain their crisp exterior. Covered ones will become soft and tender.
Tell me, how often do you bake banana bread? Is your family fond of scones?
Banana Bread Scones with Brown Sugar Glaze
Adapted from The Kitchn
Makes 8 scones
1 cup mashed bananas (about 2 very ripe bananas)
2 tablespoons milk
1/2 cup plain yogurt
2 1/2 cups all-purpose flour
4 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
1 teaspoon cinnamon
1/4 cup unsalted butter
Optional: 1/2 cup chopped walnuts
For the glaze:
1 tablespoons butter
2 tablespoons milk
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 - 3/4 cup powdered sugar
1. Combine the mashed bananas, milk and yogurt and mix well. Set aside.
2. 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 or your finger tips, until there are no pieces of butter larger than a pea.
3. 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.
4. Line a dinner plate with a piece of parchment paper and turn the dough out on top. Pat it into a disk about 8" in diameter and 1" thick. Freeze the scone dough for 30 minutes.
5. Preheat the oven to 400°F.
6. Transfer the scones and parchment paper to a baking sheet. Slice the scones into eight wedges and pull them apart a little to give them some room to expand. This is crucial in order to achieve a crisp exterior on all sides of the scones.
7. Bake for 25-30 minutes, until the scones are firm to the touch and turning golden-brown on the edges. Cool completely.
8. To make the glaze, combine the butter and milk in a small saucepan and heat until the butter is melted. Add the brown sugar and vanilla, and stir until the sugar has dissolved. Whisk in the powdered sugar, starting with 1/2 cup. Add more powdered sugar if desired to make a thicker glaze.
9. 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. Store uncovered at room temperature for up to one day, or in a lidded container in the freezer for up to two weeks. Reheat frozen scones in the oven or toaster oven.