Perfectly crisp on the outside and extra soft on the inside!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana, breakfast, cinnamon, maple
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Servings 8scones
Calories 338
Author Taleen Benson
Ingredients
Banana scones
2cups (296g)gluten free flour blend
2teaspoonsbaking powder
½teaspooncinnamon
¼teaspoonfine sea salt
½cup (113g)unsalted buttercold and cut into cubes
½cup (100g)light brown sugarpacked
½cup (120ml)half and half
½cupmashed bananaabout 1 large banana
½teaspoonvanilla extract
Maple glaze
½cup (60g)powdered sugarsifted
1tablespoonpure maple syrup
1tablespoonheavy cream
Instructions
Banana scones
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk the flour, baking powder, cinnamon, and salt together. Using a pastry blender (or two knives), cut in the cubes of butter until the mixture comes together into pea-sized crumbs
2 cups (296g) gluten free flour blend, 2 teaspoons baking powder, ½ teaspoon cinnamon, ¼ teaspoon fine sea salt, ½ cup (113g) unsalted butter
In a smaller bowl, combine the brown sugar, half and half, mashed banana, and vanilla extract. Fold the mixture into the dry ingredients until combined.
½ cup (100g) light brown sugar, ½ cup (120ml) half and half, ½ cup mashed banana, ½ teaspoon vanilla extract
Transfer the dough onto the prepared baking sheet and use your hands to form into a round disc. Use a sharp knife to cut into 8 even-sized wedges and separate out just slightly, about ½ inch. Bake for 18-20 minutes or until the scones are slightly crisp on top. Allow the scones to cool completely before glazing.
Maple glaze
In a small bowl, stir together the powdered sugar, maple syrup, and heavy cream until smooth. Spread or drizzle onto cooled scones.
½ cup (60g) powdered sugar, 1 tablespoon pure maple syrup, 1 tablespoon heavy cream
Notes
If you do not have half and half, make your own by mixing equal parts heavy whipping cream and milk.
The dough may be slightly crumbly and shaggy but should stick together when pressed with your hands.