Banana Buzz Scones
Apr 27, 2024 20:11:37 GMT -5
Post by Honoria on Apr 27, 2024 20:11:37 GMT -5
Banana Buzz Scones
Prep 15 minutes
Cook 18 minutes
Total 33 minutes
My easy recipe for Banana Buzz Scones is guaranteed to start your morning off right! These large scones are full of good-for-you ingredients, they're filling, and low calorie.
For the scones
▢2 cups whole wheat flour
▢⅓ cup rolled oats
▢2 tablespoon sugar
▢4 teaspoon baking powder
▢½ teaspoon cinnamon (ground)
▢½ teaspoon ginger (ground)
▢½ teaspoon salt
▢⅓ cup butter (cold, cut into cubes)
▢2 bananas (ripe, mashed)
▢¼ cup skim milk
▢2 teaspoon maple syrup
▢¼ cup strong brewed coffee
▢1 teaspoon vanilla extract
▢2 tablespoon skim milk (for brushing over the scones)
For the glaze (optional)
▢1½ cups powdered sugar
▢¼ cup coffee (brewed)
▢½ teaspoon vanilla extract
Instructions
Prepare oven and baking sheet: Preheat oven to 425℉. Line a baking sheet with parchment paper.
Combine the dry ingredients: In a large mixing bowl, whisk together the flour, oats, sugar, baking powder, cinnamon, ginger, and salt. Add the butter straight out of the fridge so it’s nice and cold. You can cube it to make mixing easier. Using a pastry cutter or two knives, cut the butter into the dry ingredients until it forms pea-sized pieces.
Combine the wet ingredients: Mash the bananas using either a fork or a potato masher in a mixing bowl. Add the 1/4 cup of milk, coffee, maple syrup, and vanilla. Mix well.
Finish the dough: Pour the wet ingredients into the large bowl of dry ingredients. Gently fold everything together using a spatula. Once a shaggy dough forms, use your hands to finish mixing and create a ball. Dump it out onto a lightly floured surface and sprinkle a little bit of flour over the ball. Knead it gently and roll it out unto a circle about 1 inch thick.
Finish the scones: Use a pastry cutter or knife to cut the dough into 8 equal sized wedges.
Transfer the scones to the prepared baking sheet and brush them with milk.
Bake: Bake until lightly browned, about 15 to 18 minutes. Transfer scones to wire rack to cool slightly before serving.
Make the glaze: While the scones are baking, you can prepare your glaze. Mix the ingredients together and drizzle the glaze over the scones once they’ve fully cooled.
Notes
Storage: These will last 1-2 days at room temperature or 3-4 days in the fridge. Wherever you keep them, make sure they’re in an airtight container, a ziploc bag, or wrapped well in plastic wrap. We don’t want these babies drying out!
The sticky batter is quite common in scone recipes and it contributes to the soft and crumbly texture of the scones, however, if the dough feels too sticky, you can add a little bit more flour, a tablespoon at a time, until it’s manageable. But don’t overdo it, as too much flour can make the scones tough.
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Prep 15 minutes
Cook 18 minutes
Total 33 minutes
My easy recipe for Banana Buzz Scones is guaranteed to start your morning off right! These large scones are full of good-for-you ingredients, they're filling, and low calorie.
For the scones
▢2 cups whole wheat flour
▢⅓ cup rolled oats
▢2 tablespoon sugar
▢4 teaspoon baking powder
▢½ teaspoon cinnamon (ground)
▢½ teaspoon ginger (ground)
▢½ teaspoon salt
▢⅓ cup butter (cold, cut into cubes)
▢2 bananas (ripe, mashed)
▢¼ cup skim milk
▢2 teaspoon maple syrup
▢¼ cup strong brewed coffee
▢1 teaspoon vanilla extract
▢2 tablespoon skim milk (for brushing over the scones)
For the glaze (optional)
▢1½ cups powdered sugar
▢¼ cup coffee (brewed)
▢½ teaspoon vanilla extract
Instructions
Prepare oven and baking sheet: Preheat oven to 425℉. Line a baking sheet with parchment paper.
Combine the dry ingredients: In a large mixing bowl, whisk together the flour, oats, sugar, baking powder, cinnamon, ginger, and salt. Add the butter straight out of the fridge so it’s nice and cold. You can cube it to make mixing easier. Using a pastry cutter or two knives, cut the butter into the dry ingredients until it forms pea-sized pieces.
Combine the wet ingredients: Mash the bananas using either a fork or a potato masher in a mixing bowl. Add the 1/4 cup of milk, coffee, maple syrup, and vanilla. Mix well.
Finish the dough: Pour the wet ingredients into the large bowl of dry ingredients. Gently fold everything together using a spatula. Once a shaggy dough forms, use your hands to finish mixing and create a ball. Dump it out onto a lightly floured surface and sprinkle a little bit of flour over the ball. Knead it gently and roll it out unto a circle about 1 inch thick.
Finish the scones: Use a pastry cutter or knife to cut the dough into 8 equal sized wedges.
Transfer the scones to the prepared baking sheet and brush them with milk.
Bake: Bake until lightly browned, about 15 to 18 minutes. Transfer scones to wire rack to cool slightly before serving.
Make the glaze: While the scones are baking, you can prepare your glaze. Mix the ingredients together and drizzle the glaze over the scones once they’ve fully cooled.
Notes
Storage: These will last 1-2 days at room temperature or 3-4 days in the fridge. Wherever you keep them, make sure they’re in an airtight container, a ziploc bag, or wrapped well in plastic wrap. We don’t want these babies drying out!
The sticky batter is quite common in scone recipes and it contributes to the soft and crumbly texture of the scones, however, if the dough feels too sticky, you can add a little bit more flour, a tablespoon at a time, until it’s manageable. But don’t overdo it, as too much flour can make the scones tough.
link