Maple Banana Cream Scones
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Author:
Heather Bowes
Maple banana cream scones are a delightful baked treat combining the rich flavors of ripe bananas and sweet maple syrup. These scones are tender and moist, thanks to the addition of banana, and have a subtle creaminess that enhances their texture. The maple syrup adds a warm, caramel-like sweetness, making these scones a perfect breakfast or snack option. Often enjoyed with a cup of tea or coffee, they offer a comforting and indulgent experience.
Ingredients
- 6 ounces (12 tablespoons) cubed, chilled, unsalted butter
- 3 cups flour
- 5 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons Ben’s maple sugar or syrup
- 1 1/4 cups chilled heavy cream
- 1 teaspoon vanilla
- 2 medium ripe bananas
- Optional 3/4 cups, walnuts chopped
- Milk or cream to brush the tops before baking
- 4 tablespoons butter
- 1/3 cup Ben’s maple syrup
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Scones
Maple Cream Glaze
Directions
- Combine the flour, baking powder, baking soda, and salt in a bowl.
- Cut in the butter using your fingers or a pastry cutter into the flour. Combine until the butter is incorporated into the flour. This mixture should be course crumbles.
- Add vanilla and heavy cream to the flour mixture, stir to combine.
- Break apart the bananas and mash into the mixture with a fork. If adding walnuts mix in. The dough will be lumpy.
- Line a baking sheet with parchment paper and lightly dust with flour. Turn the dough onto the paper with your hands, forming an 8 inch cohesive square.
- Cut the dough in half and place it on top of the other half.
- Roll or pat down to another square, if needed to prevent sticking, lightly dust your hands and surface with flour.
- Repeat this two or three times.
- Roll out or press down the dough into 3/4 of an inch thick square or rectangle. Cut into squares approximately 4 x 4 inches separating them just slightly.
- Set the scones into the freezer and preheat the oven to 425°F.
- When the oven is ready, remove the scones from the freezer and brush the tops with cream. Place in the oven and immediately reduce the temperature to 400°F.
- Bake to a golden brown, approximately 20 minutes.
- While baking, prepare the maple glaze.