Banana Bread Pecan Scones
Banana Bread Pecan Scones are a great way to mix up the flavors of banana muffins or bread. Flaky, moist, and topped with a delicious brown sugar glaze, these scones will be what you're craving for breakfast or afternoon treat.
Servings: 8 scones
Ingredients
- 2 large ripe bananas (you need 1 cup of mashed bananas)
- 1/2 cup vanilla yogurt
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 4 tablespoons granualated sugar
- 2 teaspoons baking powder
- 1/2 teapsoon salt
- 1 1/2 teaspoons cinnamon
- 4 tablespoons frozen unsalted butter, grated
- 1/2 cup chopped pecans
For the Brown Sugar Glaze
- 1 tablespoon unsalted butter
- 2 tablespoons almond milk
- 1/4 cup light brown sugar, packed
- 1/4 teaspoon vanilla extract
- 1/4 - 1/2 cup powdered sugar
Instructions
- In a large bowl, combine the dry ingredients: flour, sugar, baking powder, cinnamon, and salt. Set aside.
- Mash two ripe bananas in a small bowl - you will need 1 cup of mashed bananas. Add the yogurt to the mashed bananas and stir; set aside.
- Using a box grater, grate the frozen butter. Add the grated butter to the dry ingredients and gently toss it - no need to use a pastry cutter or your hands to work the butter into the flour mixture.
- Pour the banana yogurt mixture into the butter and flour mixture; stir just enough to incorporate the flour. You don't want to overmix the dough. Fold in the pecans. It will be sort of a rough wet dough - this is normal for this recipe.
- Line a sheet pan with wax paper and turn the dough out on it. Pat the dough with floured hands into a 8 1/2 inch circle, about 1 inch thick. Cover with another sheet of wax paper and place pan into freezer for 30 minutes.
- Preheat the oven to 400 degrees. Spray a baking sheet with non-stick spray or line with parchment paper. Take scone dough from freezer, remove the wax papers and place dough onto baking sheet. Top dough with more chopped pecans if desired.
- Using a sharp knife or and pizza cutter, cut the dough into 8 even wedges. Separate the wedges so the scones have about an inch or so between them. Bake for 20 - 25 minutes, or until the scones are firm and a light golden brown on the edges.
- Allow to cool before glazing. To make the glaze, melt the butter and almond milk in microwave for about 25 seconds and then add the brown sugar and vanilla. Stir until sugar is dissolved. You may need to pop it back in the microwave for a few seconds. In a medium mixing bowl, start with 1/4 cup of powdered sugar and add it to the melted sugar mixture. Stir well. Add more powdered sugar, if necessary to get the drizzling consistency you want. You may need to add more milk, if it's too thick.
- Once the scones are cooled, drizzle the glaze over and allow to set.
Notes
Tips, Tricks, and FAQs
- Keep butter frozen until ready to grate it (see tip in post)
- Use walnuts or chocolate chips instead of pecans
- You can substitute sour cream or Greek yogurt for the vanilla yogurt.
- Don't overwork the dough, this will make tough scones