These banana nut scones are a delightful treat for breakfast or an afternoon snack. The combination of ripe bananas and crunchy nuts creates a perfect balance of flavors and textures. They are easy to make and will fill your kitchen with a wonderful aroma as they bake.
Most of the ingredients for this recipe are common pantry staples, but you might need to ensure you have cold butter and ripe bananas. The cold butter is crucial for achieving the right texture in the scones, and the ripe bananas provide the necessary sweetness and moisture.
Ingredients for Banana Nut Scones
All-purpose flour: The base of the scone dough, providing structure and texture.
Sugar: Adds sweetness to the scones.
Baking powder: Helps the scones rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Cold butter: Creates a flaky texture by forming pockets of steam as it melts during baking.
Egg: Adds richness and helps bind the ingredients together.
Mashed ripe banana: Provides natural sweetness and moisture.
Milk: Adds moisture to the dough, making it easier to work with.
Chopped nuts: Adds crunch and a nutty flavor; walnuts or pecans work well.
Technique Tip for This Recipe
When cutting in the cold butter into the flour mixture, use a pastry cutter or two knives to ensure the butter is evenly distributed. This will create small, pea-sized pieces of butter throughout the dough, which will melt during baking and create a flaky texture in your scones.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the scones denser.
sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the scones.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the taste of the scones.
cold butter - Substitute with coconut oil: Coconut oil can provide a similar texture and a subtle coconut flavor.
large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to replace one egg, suitable for a vegan option.
mashed ripe banana - Substitute with applesauce: Applesauce can provide similar moisture and sweetness, though the flavor will be different.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.
chopped nuts - Substitute with pumpkin seeds: Pumpkin seeds add a different texture and are a good nut-free option.
Other Alternative Recipes Similar to This
How to Store / Freeze Your Scones
Allow the banana nut scones to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the scones soggy.
For short-term storage, place the scones in an airtight container. They will stay fresh at room temperature for up to 2 days. If you prefer a slightly warm scone, reheat them in a preheated oven at 350°F (175°C) for about 5 minutes.
To extend their freshness, you can refrigerate the scones. Wrap each scone individually in plastic wrap or aluminum foil, then place them in a resealable plastic bag or airtight container. They will keep well in the refrigerator for up to a week.
For longer storage, freezing is an excellent option. First, flash freeze the scones by placing them on a baking sheet in a single layer and freezing for about an hour. This prevents them from sticking together.
Once the scones are flash-frozen, wrap each one tightly in plastic wrap or aluminum foil. Place the wrapped scones in a resealable freezer bag or airtight container. Label the bag with the date to keep track of their freshness.
Frozen banana nut scones can be stored for up to 3 months. When you're ready to enjoy them, thaw the scones at room temperature for a few hours or overnight in the refrigerator.
To reheat frozen scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet and bake for 10-15 minutes, or until they are heated through and slightly crispy on the outside.
If you prefer a quicker method, you can microwave the scones. Place a scone on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds, or until warmed through. Be cautious not to overheat, as this can make the scones tough.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the banana nut scones on a baking sheet lined with parchment paper.
- Lightly cover the scones with aluminum foil to prevent them from drying out.
- Bake for about 10-15 minutes, or until they are warmed through.
- Remove the foil for the last 2-3 minutes to let the tops crisp up slightly.
- Serve warm with a pat of butter or a drizzle of honey.
Microwave Method:
- Place a banana nut scone on a microwave-safe plate.
- Cover the scone with a damp paper towel to keep it moist.
- Microwave on medium power for 20-30 seconds.
- Check the scone; if it’s not warm enough, continue microwaving in 10-second intervals.
- Enjoy immediately for the best texture and flavor.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the banana nut scones directly on the toaster oven rack or on a small baking sheet.
- Heat for 5-10 minutes, checking frequently to avoid over-browning.
- For an extra touch, brush the tops with a little melted butter before reheating.
- Serve warm, perhaps with a dollop of clotted cream or a smear of jam.
Stovetop Skillet Method:
- Preheat a non-stick skillet over low heat.
- Place the banana nut scones in the skillet, ensuring they are not overcrowded.
- Cover the skillet with a lid to create a mini-oven effect.
- Heat for about 5 minutes, flipping halfway through to warm both sides evenly.
- Remove from the skillet and let cool slightly before serving with your favorite spread.
Air Fryer Method:
- Preheat your air fryer to 320°F (160°C).
- Place the banana nut scones in the air fryer basket in a single layer.
- Heat for 3-5 minutes, checking halfway through to ensure they don’t overcook.
- Remove and let cool for a minute before enjoying with a side of fresh fruit or a cup of tea.
Best Tools for This Recipe
Oven: Used to bake the scones at a consistent temperature of 400°F (200°C).
Large mixing bowl: Used to combine the dry ingredients like flour, sugar, baking powder, and salt.
Pastry cutter: Helps to cut in the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Whisk: Used to whisk together the egg, mashed banana, and milk in a separate bowl.
Medium mixing bowl: Used to mix the wet ingredients before combining them with the dry ingredients.
Spatula: Useful for folding in the chopped nuts into the dough.
Floured surface: A surface sprinkled with flour to prevent the dough from sticking while kneading.
Knife: Used to cut the dough into 8 wedges.
Baking sheet: The surface on which the scone wedges are placed for baking.
Cooling rack: Allows the scones to cool evenly after baking.
How to Save Time on Making Scones
Prepare ingredients in advance: Measure and chop nuts, cube cold butter, and mash ripe banana ahead of time to streamline the process.
Use a food processor: Quickly cut in the cold butter by pulsing the dry ingredients and butter together in a food processor.
Pre-mix dry ingredients: Combine flour, sugar, baking powder, and salt in a large mixing bowl the night before.
Quick cleanup: Line your baking sheet with parchment paper to reduce washing time.
Batch preparation: Double the recipe and freeze extra scones for a quick breakfast later.
Banana Nut Scones Recipe
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- ¼ cup Sugar
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- ½ cup Cold butter, cubed
- 1 Large egg
- ½ cup Mashed ripe banana
- ¼ cup Milk
- ½ cup Chopped nuts (walnuts or pecans)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In another bowl, whisk together the egg, mashed banana, and milk.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the chopped nuts.
- Turn the dough out onto a floured surface and knead gently a few times.
- Pat the dough into a circle about 1 inch thick and cut into 8 wedges.
- Place the wedges on a baking sheet and bake for 15-20 minutes, or until golden brown.
Nutritional Value
Keywords
Check out these recipes too!
- Creamy Chicken and Wild Rice Soup Recipe1 Hours
- Cabbage Bacon Soup Recipe45 Minutes
- Butternut Squash Lentil Soup Recipe1 Hours
- Spicy Black Bean Soup Recipe45 Minutes
- Tomato Basil Puff Pastry Tart Recipe40 Minutes
- Pulled Pork Nachos Recipe45 Minutes
- Pear Blue Cheese Crostini Recipe20 Minutes
- Greek Salad Skewers Recipe15 Minutes
- Crispy Baked Zucchini Fries Recipe40 Minutes
- Mixed Berry French Toast Casserole Recipe1 Hours
- Berry Smoothie Bowl Recipe10 Minutes
- Mango Pudding Recipe20 Minutes
Leave a Reply