Description
These Banana Nut Scones deliver a tender, moist crumb packed with ripe banana flavor and crunchy walnuts. Perfect for a comforting morning treat, these bakery-style scones use Greek yogurt and frozen butter to ensure a soft interior and flaky structure. Infused with warm cinnamon and nutmeg, they pair beautifully with coffee or tea for a quick, homemade breakfast staple your family will love.
Ingredients
1 cup mashed very ripe bananas
1/4 cup Greek yogurt
1/2 cup packed brown sugar
1 large egg, room temperature
1 tsp pure vanilla extract
2.5 cups all-purpose flour
2.5 tsp baking powder
1.5 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
0.5 tsp fine sea salt
5 tbsp unsalted butter, frozen
1 cup coarsely chopped walnuts
Instructions
Preheat your oven to 400°F (204°C) and line two large baking sheets with parchment paper.
In a bowl, beat together the mashed bananas, Greek yogurt, brown sugar, egg, and vanilla extract until smooth.
In a separate large bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt.
Using a box grater, grate the frozen butter directly into the flour mixture, tossing gently to coat.
Add the wet mixture to the dry ingredients and stir until just combined.
Fold in the chopped walnuts.
Turn the dough onto a floured surface, shape into discs, and cut into 10 wedges.
Place wedges on the baking sheets and bake for 25 minutes or until golden brown.
Notes
Ensure the butter is strictly frozen for the best flaky texture. Sour cream can be substituted for Greek yogurt if desired. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: Bakery
Nutrition
- Serving Size: 1 scone
- Calories: 285
- Sugar: 14g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg