Banana Nut Scones with Maple Glaze

Banana Nut Maple Glazed Scones

Ingredients

·  1 cup extra ripe bananas, ~ 3 medium/ 2 large

·  1/4 cup sour cream or Greek yogurt (plain)

·  1/2 cup packed light or dark brown sugar

·  1 large egg

·  1 teaspoon vanilla extract

·  2 1/2 cups all-purpose flour 

·  2 1/2 teaspoons baking powder

·  1 1/2 teaspoons ground cinnamon

·  1/8 teaspoon all spice

·  1/2 teaspoon salt

·  5 Tablespoons unsalted butter, frozen

·  1 cup chopped walnuts 

·  3 Tablespoons milk and sprinkle Turbinado sugar on top (optional)

Maple Glaze

·  2 Tablespoons unsalted butter

·  1/3 cup pure maple syrup

·  1 cup sifted confectioners’ sugar

How to

1.   Preheat oven to 400°F

2. In a stand mixer beat the mashed bananas, sour cream, brown sugar, egg, and vanilla extract together. Set aside.

3. In a large bowl, whisk the flour, baking powder, cinnamon, all spice and salt together. Using a cheese grater/box grater, grate the frozen butter into flour mixture.  Using your fingers or a pastry cutter, combine until the mixture resembles coarse meal.

4. Combine your banana flour mixture, add the walnuts, and then toss the mixture together with a rubber spatula until everything combined. Dough will be sticky and a little wet. Scoop about ~1/2 to 3/4  cup of dough into your scone pan. Brush scones with milk, then top with a little Turbinado if you like that little crunch.

Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and cool in its as you make the icing.

5. To make the glaze, in a small saucepan over low heat, melt the butter and maple syrup together, whisking to combine and melt butter. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Drizzle over scones.

***My FAVORITE Scone Pan and Tubinado sugar can be found on my website here www.imperfectbalancebyjenn.com  in the SHOP section***

Scones are best enjoyed right away, warm with a side of coffee or tea. If you have any leftovers, they can be kept covered at room temperature or in the refrigerator for about 3-5 days.  I have not tried to freeze them, if you do let me know how they hold up.

Enjoy~

Jenn