Better Than Banana Bread Scones
A moist scone full of banana and topped with a cinnamon frosting
Ingredients
- 2-1/4 cups all-purpose flour
- 1/3 cup light brown sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1-1/2 teaspoons cinnamon
- 5 tablespoons unsalted butter chilled
- 1/3 cup buttermilk
- 1 egg yolk
- 1 teaspoon vanilla
- 1 cup mashed banana (2-3 whole bananas)
- 1 cup chopped walnuts
- 1-2 cups powdered sugar
- 2 tablespoons unsalted butter softened
- 1-3 tablespoons milk
- 1/2 teaspoon cinnamon
Instructions
- Combine flour, brown sugar, baking powder, baking soda, salt, and1-1/2 teaspoons cinnamon in a large mixing bowl.
- Cut butter into small pieces, and add to flour mixture.
- Using a pastry blender or two forks, mix until butter is the size of small peas.
- In a large mixing cup combine buttermilk, egg, and vanilla.
- Slowly add half of the liquids; add all of the mashed banana and walnuts.
- Stir to combine.
- If mixture is too dry, add more of the liquids. (The dough should form a ball.)
- Place bowl in refrigerator, and preheat oven to 400.
- Once oven is heated, place dough on a lightly floured surface and press into an 8-inch round.
- Cut into 8 wedges. (This will be a moist dough; do not panic!)
- Transfer wedges to rimmed cookie sheet lined with parchment paper.
- Bake for 15-20 minutes, or until bottoms are golden brown.
- Transfer to cooling rack.
- While they cool, combine 1 cup powdered sugar, 2 tablespoons softened butter, 1 tablespoon milk, and 1/2 teaspoon cinnamon.
- Stir until combined, adding more sugar for sweetness and more milk to get the desired consistency.
- Frost scones, and enjoy!