Fluffy banana-nut scones loaded with walnuts and cinnamon!
Ingredients
- medium bananas: 2 piece
- brown sugar: 0.5 cup
- Greek yogurt: 0.25 cup
- egg: 1 piece
- vanilla extract: 1 tsp
- ground cinnamon: 3 tsp
- ½ teaspoons baking powder: 2 piece
- salt: 0.5 tsp
- ½ cups all-purpose flour: 2 piece
- unsalted butter, chilled: 5 Tbsp
- walnuts: 1 cup (to taste, chopped)
- maple syrup: 0.33333 cup
- unsalted butter: 2 Tbsp
- confectioners' sugar, sifted: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
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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.
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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.
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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.
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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.
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Drizzle glaze over scones using a spoon or whisk.
