I’m drawing a blank on what to write about so instead of trying too hard, I’m just going to entertain you with pictures of Maddie from one of our two visits to the dog park today. While the first time around she somehow missed noticing the mud puddles, the second time she found them.
Now, onto the scones! I made them for Marc and I on a leisurely Sunday morning for breakfast. Then I stuck the rest in the freezer so we would have scones ready to be defrosted and enjoyed at a moments notice. Usually I do things like this and completely forget about it and they end up freezer burnt but I actually put my good intentions to use this time. When my mom was visiting last weekend and we needed a quick bite between our workout and the farmer’s market, these were the perfect snack to tide us over. I froze them without the glaze, as I thought they might get mushy, and it took just as much time to whip up some glaze as it did to defrost the scones in the microwave.
If you like banana bread and you like scones, you really need to make these. They’re a nice change from the typical banana muffin or banana bread, and the glaze makes them extra sweet!
IBanana Bread Scones with Maple GlazePrint Pin Rate
- For the scones:
- 2 very ripe bananas mashed (1 cup)
- 1/2 cup plain yogurt
- 1 cup whole wheat flour
- 1 1/2 cups all-purpose unbleached flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 4 tbsp unsalted butter cut into little pieces
- For the glaze:
- 1 tbsp butter melted
- 1 tbsp milk
- 1 tbsp maple syrup
- 1/2 tsp pure vanilla extract
- 2 cups powdered sugar
- Mash bananas then add yogurt. Set aside.
- In large bowl, combine flours, sugar, baking powder, salt and cinnamon. Whisk until well combined. Using a pastry cutter, a fork, or your fingers, cut in the butter until there are no pieces of butter larger than a pea.
- Add banana/yogurt mixture to flour and stir until just combined.
- On a cutting board lined with wax paper, turn dough out on top. Pat it into a disk about 1" thick then cover with another piece of wax paper. Place in freezer for 30 minutes.
- Preheat oven to 400 degrees. Once ready to bake, peel off top layer of wax paper then invert onto a parchment paper lined baking sheet. Peel off second layer. Cut disc into 8 triangular scones, then pull them apart about 1 inch from each other to give them room to bake. Bake in preheated oven 25-30 minutes, until the scones are golden brown.
- While scones are baking, make the glaze by whisking together the melted butter, milk, maple syrup, vanilla, and powdered sugar until smooth.
- Drizzle scones with glaze. Enjoy!
- Note:For scones that are not going to be eaten right away, keep un-glazed until ready to eat, otherwise they may get soggy.