Banana Bonanza Part Two: Banana Pecan Scones with Maple Brown Sugar Glaze

So bananas and I have a love-hate relationship. I’m not one for eating them on their own, but I love using them in other things. Such was my level of procrastination skill, that I planned two weeks in advance and bought bananas with no intention of eating them, so that right after my last midterm, when I should be pressing on with school work, I could make some delicious banana-y baked good. Mad procrastination skills. Except I couldn’t decide exactly what form I wanted the deliciousness to come in. Bananas are so versatile in baking – they can be used for muffins, loaves, cakes, smoothies, ice cream, milk shakes, cream pies, the list goes on for days. And with so many choices how was I, the worst decision maker in the world, to decide which one was most worthy? Fortunately I bought too many bananas, so after making amazing “Nutty Canadian” Banana Muffins, I still had bananas left over. Which meant that scones were back on the menu.

I unfortunately do not have a ton of experience with scones. Okay, I have only made them once. But , hey that’s what Google’s for right? Unfortunately, none of the recipes I found quite hit the nail on the head, so I did like I usually do, and went “Alright this should work right?” I did start with this recipe to get some ideas of proportions of ingredients, however, combined with proportions from other sites and a few tweeks as I went, such as swapping out some of the white sugar for brown, changing the flour and baking soda/powder balance, and adding pecans, I ended up in what I hypothesize to be a much yummier place.

banana scone closeWho doesn’t love banana bread, turn it into a scone, and you’re already on a good path. The yogurt makes the scones wonderfully rich and the pecans add a nice crunch. The finishing touch – the maple brown sugar glaze just takes it to a whole other level. These scones are heaven on a plate. You better be training for an Iron Man or have a lot of friends, because these are truly amazing. Amazing doesn’t actually cover the glaze.

Don’t say I didn’t warn you.

Ingredients:

Scones:

  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 3 bananas, mashed
  • 1/2 cup Greek yogurt (you can use other varieties, but avoid fat free as they will be too runny)
  • 4 tbsp milk
  • 2 tbsp brown sugar, packed
  • 2 tbsp granulated sugar
  • 2 tsp vanilla
  • 1/3 cup butter, cubed
  • 1/3 cup chopped pecan pieces + extra halves for garnish

Glaze:

  • 1 tbsp butter
  • 1 tbsp milk
  • 1 tbsp pure maple syrup
  • 2 tbsp packed brown sugar
  • 1/2-3/4 cup confectioners sugar (I used 1/2 cup + 2tbsp, but if you prefer a thicker glaze add more)

Directions:

  1. Pulse flour, baking soda, baking powder, cinnamon and salt in food processor. Add in butter and blend until you have a crumbly mixture.
  2. Combine bananas, milk, vanilla, and sugars in a bowl and beat until smooth.
  3. Remove the blade attachment from the food processor bowl and add wet mixture and fold together until just combined (alternatively you can add flour mix to the wet ingredients if your bowl is big enough).  Fold in the pecans.
  4. Line a pie plate with wax paper and add dough. Spread it out evenly and top with a second sheet of waxed paper. Freeze for 30 minutes.
  5. Meanwhile, preheat oven to 400F.
  6. When dough is done chilling, remove top sheet of waxed paper and invert onto parchment paper lined cookie sheet. Cut dough into 8 pieces and separate a bit to allow them room to expand. Don’t worry if they don’t stay in perfectly formed triangles. That’s life.
  7. Bake for 20-30 minutes, until the edges are golden and the scones have puffed up.

banana scones unglazedGlaze (while scones are cooling):

  1. Melt butter and milk in a small bowl in the microwave (about 10-20 seconds)
  2. Add brown sugar and maple syrup and make sure you have a smooth mix, microwave a bit longer if necessary.
  3. Add confectioners sugar slowly, stirring after ever few tablespoons, adding one tablespoon at a time over 1/2 cup.
  4. Drizzle over the scones you plan on eating immediately, as scones will be sticky and will not be freeze-able after they are glazed. The remaining glaze can be covered and saved in the fridge for later use. Top with a few pecan halves.
  5. Devour.

Banana sconesAnd with that – mischief managed 😉

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