Maple Banana Walnut Scones
These scones remind me of banana walnut muffins and the wonderful smell of hot pancakes with maple syrup all rolled together. I could hardly wait for the scones to cool a bit to put the maple glaze on them.
Instead of racing around trying to find all the latest deals this weekend, I decided to make these. Did you hide from the crowds, or did you head out to get all your shopping done? I haven’t started shopping yet, guess I’ll have to start soon.
Maple Banana Walnut Scones Printable Recipe
2 1/2 cups flour
1/4 cup brown sugar
3 teaspoon baking powder
1 teaspoon salt
1/2 cup butter
1 cup bananas chopped ( I used two bananas)
1/2 cup milk
1/4 teaspoon maple extract
3/4 cup chopped walnuts
Mix together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs, then cut in bananas so they are in small pieces, add milk, maple extract along with one egg and one egg yolk (reserve other white) Mix until blended.Stir in walnuts. Knead on a floured surface form a rectangle then cut into triangles. Brush tops with reserved egg white mixed with 1 tablespoon water. Bake at 350 degrees for 20 -25 minutes until golden brown.
1 cup powdered sugar
2-3 tablespoons milk
1/4 teaspoon maple extract
2-4 dropsAmericolor egg yellow coloring
Mix powdered sugar along with milk, maple extract and coloring until smooth and creamy and drizzle on scones.
We didn’t go out Friday either. Yesterday we went to the nursery to get a tree.
These scones sound so good! I’m such a scone-aholic. Love love love these treats with my tea!
I never met a scone I couldn’t love. GREG
These look amazing! Can you use over-ripe bananas like you do with banana bread? I would love to have something else to do with the ones in my freezer!
yes, this is great for over ripe bananas, mine were very ripe and they tasted great!
Marsha Macosko says
Tried these yesterday and I was not happy with the texture. They were very dense and heavy…Like eating a brick! I folded the wet ingredients into the dry as instructed. Then, kneaded it 5-6 times, as instructed, which I thought worked against folding the ingredients together. The batter was very wet and goey, which was difficult to knead without adding additional flour. Did I do something wrong or is this how they are intended to be.
I’m not sure why yours were so dense. Maybe too much kneading. The dough only needs to come together enough to roll and cut into scone shapes. The banana can be sticky, and the texture will depend on how ripe your banana is. You can freeze the banana so the batter isn’t so sticky.
Hey Diane, your Maple Scone is a Recipe Guessing Game on Knapkins. Think your friends can win? https://knapkins.com/guess_games/823?source=blog
oh I hope they are good guessers 🙂
alison @ Ingredients, Inc. says
omg these are calling my name this morning
I love anything with banana, this sounds delicious!
Jessica @ How Sweet says
wishin’ i had one of these this morning!
Cookin' Canuck says
I love the hit of maple in here. These would be perfect to serve to my family when they’re visiting at Christmastime.
What a smart way to use up ripe bananas – I’ve only used them in banana bread and muffins. Bet they make these scones extra moist.
I am seriously drooling right now. These look ammmazing. I’m always looking for ways to use my going-brown bananas. Love it. <3
Meaghan Luby says
all my favorite things in one scone 🙂
thanks for posting! love you and your blog
Oh yummy!!! How did I ever miss this? I have to make this!!
Kristen Anusewicz says
I must be doing something wrong. I had to add a lot more flour because my dough was so sticky and then they just tasted floury. Help! 🙂
the dough was sticky, just use a scoop to divide it out without adding more flour next time.