The Secret Recipe Club:
Banana Bread Scones with Brown Sugar Glaze
I know I say this will alarming predictability, but where has the month flown too? It really does seem like only yesterday that I was sharing my last Secret Recipe post, which was for some amazing Brown Butter Carrot and Orange Muffins; and here I am one month later with my latest recipe and secret blog partner. This month I was given the lovely Avril’s blog, she writes over at Baking and Creating with Avril, and as usual I was spoilt for choice when it came to choosing a recipe. But, there was one recipe that leapt out almost straight away, and being a bit of a scone addict it was easy to choose in the end. The recipe that caught my eye was for Banana Bread Scones with Brown Sugar Glaze – I mean, banana bread in a scone?! NO contest!
Avril decided to create her blog to share her love and passion for baking (and cooking) along with all the other fun creations and crafts she makes in life. Creativity brings her great happiness, and that is more than evident in her recipe posts. She has lots of “sweet treats” as well as simple and yet imaginative family meals, but, as I said before, I was very taken with the Banana Bread Scones with Brown Sugar Glaze recipe, which, Avril discovered on another blog – Cinnamon Spice and Everything Nice. I made my scones almost exactly to the recipe as posted on both sites, with a few tweaks here and there, and as my husband is not a lover of really thick icing, I made a thinner glaze for my scones.
I have copied the recipe below for my readers, but please do remember to credit both blogs with the recipe if you to choose to make it and write about it; also, I have added my “tweaks” in red after certain ingredients and methods. I do like the idea of the thicker glaze, but, to be honest we both found it quite sweet as it was, and I may even cut back on the sugar if I make it again in the future. The taste is strangely like banana bread, but the texture is most definitely scone-like – it’s a truly delicious recipe, and the cinnamon and walnuts add the warmth of spice with a lovely nutty crunch. We decided to spread our with a little butter, but if you eat these warm from the oven, then they need no extra embellishments.
So, that’s it for another Secret Recipe Reveal day, thanks to Avril for providing me with such an inspirational recipe and DO try these scones if you have a couple of bananas lurking in the fruit bowl, you won’t be disappointed! See you later with my slightly late (Monday) meal plan, some new 5:2 recipes and a new series of posts about my Kitchenalia collection. Have a great week, Karen
Banana Bread Scones with Brown Sugar Glaze
Scone Batter Ingredients:
2 large, ripe bananas – to equal about 1 cup mashed (I used 3 small bananas)
4 Tbsp milk
1/2 cup plain yogurt or sour cream (I used natural Greek yoghurt)
1 tsp vanilla extract
2 1/2 cups flour (I used 225g Self-Raising Flour)
4 Tbsp granulated sugar (I used soft brown sugar)
2 tsp baking powder (I did NOT use this)
1/2 tsp salt
1 1/2 tsp ground cinnamon
4 Tbsp cold unsalted butter, cut into pieces (I used 25g)
1/2 cup chopped walnuts – optional (I used 50g)
1 Tbsp salted butter (I didn’t use this)
2 Tbsp milk
1/4 cup packed brown sugar (I didn’t use this)
1/4 tsp vanilla extract
1/4-1/2 cup confectioner’s sugar (I used golden icing sugar with 1 tablespoon of soft brown sugar)
raw sugar for sprinkling over top of scones (I used Demerara sugar)
1. Mash bananas and if needed add in enough milk (from the 4 Tbsp’s) to equal 1 cup. Stir in milk, yogurt/sour cream and vanilla extract to mashed bananas. Set mixture aside.
2. In a large bowl whisk together flour, sugar, baking powder, salt and ground cinnamon. Add in butter pieces using a fork, pastry cutter or your finger tips until butter pieces are not bigger than the size of a pea.
3. Add banana mixture into dry mixture. Stir just until all of flour has been combined. Stir in chopped walnuts at this point if using them.
4. Place a piece of parchment paper over large dinner plate and then form scone dough into a disk on top. The disk of dough should be at least 1″ thick. Cover dough with another piece of parchment paper. Place in freezer for 30 minutes.
5. Heat oven to 400 degrees F. Flip scone dough onto a cookie sheet with the top piece of parchment paper being the lining of the cookie sheet. Peel off the second layer of parchment paper.Slice 8 wedges from the scone disk – pull them slightly apart to give them some room to expand.
6. Bake for 25-27 minutes, until scones are firm to the touch and have light golden brown edges. Cool completely and cut apart any scones that baked together.
7. Make glaze by melting butter and milk together in a large glass measuring cup in microwave for 30 seconds. Add in brown sugar and vanilla extract. Stir well to combine. If needed microwave mixture an additional 30 seconds to allow for sugar to melt completely into butter/milk. Whisk in confectioner’s sugar – 1/4 cup at a time until you reach your desired consistency of a thick glaze. Pour glaze over scones and then sprinkle with raw sugar if desired. Serve and enjoy!