Banana Maple Oat Scones Recipe

I found myself, again, at the end of the week with lots of ripe bananas.  I love having this ‘problem’ because it means I can find some fun new recipes to bake to utilize these brown spotted bananas.  A few of my friends and I were going on a road trip to NH for the day and we had to leave early in the morning.  I thought it would be nice to have a little snack for the drive up just in case we got hungry.  I wanted it to fall into the breakfast foods category, and I found these delicious banana maple oat scones. 

They were easy to make and are delicious.  Plus they have a maple glaze.  Who doesn’t love a glaze on anything?  These scones are so crispy out the outside and flaky and soft on the inside.  They worked out perfectly for our road trip up to NH to satisfy our hunger.  They would also be perfect for a brunch or just as a snack with a cup of tea.

Banana Maple Oat Scones Recipe

Recipe from WhipperBerry

Preheat oven to 400^o

Banana Maple Oat Scones:
1 ¾ cup All-Purpose Flour
1/2 cup Whole Wheat Flour
1/2 cup Quick-Cooking Oats, plus some for sprinkling
1 Tablespoon Baking Powder
2 Tablespoons granulated sugar
1 Teaspoon Salt
2 Sticks Cold, Unsalted Butter diced

1/4 cup Buttermilk
1/3 Cup Maple Syrup
2 Medium Ripe Bananas, diced in small pieces (the riper the better)
2 Extra- Large eggs, plus one for egg wash(1 egg beaten with 1 Tb. milk)

Glaze:
1 cup powdered sugar
1/3 Cup Pure Maple Syrup
1/2 teaspoon Vanilla Extract 

 
In the bowl of an electric mixer fitted with a paddle attachment, combine the first six ingredients. Add the diced, cold butter and mix on the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs together and add quickly to the flour-and-butter mixture. Add diced bananas and mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough about 1 inch thick into a circle shape. You should see lumps of butter in the dough. Cut like you would a pizza and make eight pieces. Carefully place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 10 to 15 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Tips:

      1) My dough was very sticky and I had to keep adding flour into the batter to make it managable to roll out on the counter.  Just add in you flour slowly and keep estimating small amounts at a time until you reach a dough consistancy. 

      2) I used a glass cup dipped into flour to cut my scones.  I wanted them to be a bit smaller than a typical scone.

      3) Definitely check your scones after 20 minutes of cooking.  I didn't and burned a few of my scones.  I thought the burning smell was from some cheese that might have feel to the bottom of the oven from Friday's pizza night.  Opps!  Lesson learned.  We can't have successes all the time or else we wouldn't have anything to learn from.