Cinnamon Banana Bread Scones
Are you recovered and back to “normal” after the long weekend? I don’t know that I am but I am trekking forward anyway!
I don’t typically eat a big breakfast but holiday weekends are an exception. They create a perfect excuse to sleep in (although I am terrible at that), drink loads of coffee, and make sweet cinnamon banana bread scones for those that you love.
These scones are so simple but they turned out silky soft and moist. If you are thinking banana bread, but want a little something unique, these are for you.
Now on to planning for 4th of July!
Cinnamon Banana Bread Scones Recipe
Yield: 8 scones
Prep Time: 10 minutes
Cook Time: 25 minutes
Slightly sweet, perfectly moist whole-grain scones full of banana and cinnamon.
for the scones:
1 1/2 cups ripe bananas (about 4 medium)
1/2 cup plain Greek yogurt
1 1/2 cups whole wheat pastry flour
1 cup all-purpose flour
1/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/4 cup (1/2 stick) cold butter, cut into pieces
for the glaze:
1 Tbs. milk
1 Tbs. butter
2 Tbs. maple syrup
3 cups powdered sugar
Mash the bananas in a small bowl. Stir in the yogurt until smooth and set aside.
In a large bowl, whisk the flour, sugar, baking powder, salt and cinnamon until combined.
Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Work the butter into the dry ingredients using a pastry cutter or two forks until it is incorporated, and the mixture resembles wet sand.
Pour the banana-yogurt mixture into the flour-butter mixture and stir just into all of the dry ingredients are incorporated.
Line a large circular plate with wax paper and place the dough onto the plate. Spread the dough out to the edges of the plate, into a 1-inch thick disk and cover with another piece of wax paper. Place the dough into the freezer and let it sit for 30 minutes.
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or a Silpat liner.
Peel the wax paper from the top of the scone dough and turn the plate over onto the lined baking sheet. Peel off the second layer of wax paper and slice the scones into 8 equal wedges. Pull them apart just slightly to allow room to expand while baking.
Bake for 25-30 minutes until the outer edges are firm and golden brown. Remove from the oven and cut and edges that baked together.
While the scones bake, make the glaze by melting the butter in a small bowl. Pour in the milk and maple syrup and stir well. Slowly add in the powdered sugar in 1/2-cup increments until the glaze reaches a consistency that you like. I like mine a little thicker so sometimes, I even use a little more than three cups. But, if you would rather have a bit of a runnier glaze, you can use less.
Glaze the scones while they are still a bit warm.
My husband is such a good sport when I need help with food shots!